Wuhan Hot Dry Noodles

Overview

Hot dry noodles are different from cold noodles and soup noodles. The noodles are cooked in advance, super cooled and oiled, and then topped with sesame paste, sesame oil, balsamic vinegar, chili oil, five-spice pickles and other ingredients.

Tags

• staple food
• home cooking
• summer recipes
• hubei cuisine
• dinner
• students
• chicken essence
• hot dry noodles
• light soy sauce
• onions
• peanuts
• pickled beans
• tahini
• salt

Ingredients

Steps

1. 1 Put peanuts in a cold oil pan over low heat and stir-fry

   

2. 2 Do not stop until the color changes. Turn off the heat. Dish out and set aside

   

3. 3 Put water in the pot. Blanch the dry noodles in boiling water for two minutes.

   

4. 4 Take it out and add appropriate amount of cooking oil and mix well. Blow dry with a fan

   

5. 5 Chop green onions. Crush peanuts. Pickles are readily available in supermarkets. If you have red bean paste, you can add some. It’s useless if I don’t have it at home

   

6. 6 Add cold boiled sesame paste and mix well. Add soy sauce oil. Put some cooking oil. Mix well and set aside

   

7. 7 Cook some chili oil. Use the red oil above later.

   

8. 8 Place all ingredients on the surface. Finally, dissolve the salt with water and pour it in

   

9. 9 Use the red oil on the cooked peppers as much as possible to make them look and taste better.

   

10. 10 I made a big bowl, enough for two people.