Photograph of the finished Wuhan hot dry noodles

China · Mì khô Vũ Hán quạt dầu qua đêm

Wuhan hot dry noodles

30 min Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.3 lb
  • Photograph of Sesame sauce Sesame sauce 6.3 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Pickled mustard greens Pickled mustard greens 5.6 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 3 ¼ tbsp
  • Photograph of Oil Oil ½ cup
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 8

Method

  1. 1 Boil the noodles for 90 seconds, then drain them on a tray, drizzle with oil, and use a fan to cool them down while stirring constantly.
  2. 2 Using a fan to cool the noodles, also known as an electric fan, dries the surface of the noodles and prevents them from sticking together; letting them cool naturally causes them to clump together.
  3. 3 Wrap tightly and refrigerate for 12 hours; the noodles will be firm in the morning.
  4. 4 Mix the sesame sauce with warm water, one spoonful at a time, stirring until the sauce flows smoothly and doesn't become thick.
  5. 5 Blanch the noodles for 20 seconds, then mix in the sesame sauce, chopped pickled mustard greens, soy sauce, balsamic vinegar, chili oil, and green onions.
Start cooking