Hot dry noodle is one of the top ten noodles in China and one of the most famous snacks in Wuhan city, Hubei province.

What is hot dry noodles?

Hot dry noodles (热干面 pinyin rè gān miàn)also called as reganmian, is mainly made by cooking dry noodles with seasonings such as oil, salt, sesame sauce, sesame sauce, sesame oil, green onion, garlic, Chinese Marinad, and soy sauce. Its color is yellow and oily, and its taste is delicious. Because of its high calories, it can also be used as a staple food or a nutritious breakfast.

The benefit of hot dry noodles

1. It is rich in carbohydrates and is an important substance that makes up the body. It stores and provides heat energy, the energy is necessary to maintain brain function, regulate fat metabolism, provide dietary fiber, save protein; detoxify and enhance intestinal function.

2. It is rich in copper. Copper is an indispensable micronutrient for human health. It has important effects on the development and function of blood, central nervous system and immune system, hair, skin and skeletal tissue, as well as brain, liver and heart.

History of hot dry noodles

Wuhan city has long high temperatures in summer. For a long time, people have added edible alkali to noodles to prevent spoilage. This is the predecessor of hot dry noodles.

Later, at the beginning of the 20th century, Cai Mingwei, who sold soup noodles on the street in Hankou, inherited the cooking method of making noodles. After repeated improvements, he formed a specific process of craftsmanship, add the sesame oil in the noodles creating the most famous hot dry noodles.

Hot dry noodles recipe

You’ll need

2 tablespoons sesame sauce
1 tablespoon pickled spicy radish
1 tablespoon green onion
2 tablespoons sesame oil
1 tablespoon light soy sauce
2 tablespoons pickled long beans(suan dou jiao), chopped
1/4 tablespoon dark soy sauce
1 tablespoon Chinese Marinad
Dried chili
200g dried soda noodles

How to make Hot dry noodles

1. Add 2 tablespoons of sesame sauce and 2 tablespoons of vegetable oil in a bowl. Mix them well.

2. Heat a wok with oil, and stir-fry pickled long beans and dried chili under high heat for a while. Sprinkle a few drops of soy sauce. Transfer it on a plate. Cut the pickled spicy radish into small pieces and put it in a bowl.

3. Heat a wok with clear water until boiling, and cook the dried soda noodles for 4-5 minutes. Drain and transfer it on a plate. Add 2 tablespoons of sesame oil and mix well.

4. Cook the soda noodles in boiling water for 10 seconds. Then transfer it on a plate. Add 2 tablespoons of sesame sauce, 1 tablespoon of light soy sauce, 1/4 tablespoon of dark soy sauce. Mix them well and add 1 tablespoon of green onion, 1 tablespoon of pickled spicy radish, 1 tablespoon of pickled long beans and 1 tablespoon of Chinese Marinad. Mix them well and serve.