Entree: China – Hubei – 热干面 ➤ Rè gān miàn (Wuhan-style sesame-coated wheat noodles served hot and tossed without broth)

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

- 10 oz (285 g) fresh alkaline wheat noodles or fresh Chinese egg noodles
- 3 tbsp (45 ml) toasted sesame paste
- 1/2 cup (120 ml) warm water or reserved noodle cooking water, plus extra as needed
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinkiang black vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1–2 tbsp (15–30 ml) chili oil or chili crisp (adjust to taste)
- 2 tbsp (30 ml) neutral vegetable oil, hot (for blooming aromatics)
- 2 cloves garlic, minced
- 2 scallions, finely chopped
- 2 tbsp (30 g) pickled mustard greens (zhacai or suan cai), finely chopped
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 g) fried shallots or crispy shallots (store-bought or homemade)
- 1 tbsp (15 g) toasted sesame seeds, for garnish
- Salt to taste

Instructions

1. Bring a large pot of water to a rolling boil. Add the fresh noodles and cook until just al dente according to package instructions, usually 2–3 minutes for fresh wheat noodles. Stir gently to prevent sticking.
2. Reserve 1/2 cup (120 ml) of the noodle cooking water, then immediately drain the noodles and rinse briefly under cold water to stop cooking. Return the noodles to the pot and reheat briefly over very low heat or pour in a small amount of boiling water and drain quickly so the noodles are hot but not overcooked.
3. In a small bowl combine the toasted sesame paste with 1/2 cup (120 ml) warm reserved cooking water; whisk until smooth and pourable. Stir in the soy sauce, black vinegar, toasted sesame oil, sugar, and chili oil until a cohesive sauce forms. Adjust thickness with extra water if needed.
4. Place the hot noodles in a large mixing bowl. Pour the warm sesame-soy sauce over the noodles and toss vigorously so each strand is evenly coated. The heat from the noodles will loosen and emulsify the sesame paste.
5. In a small spoon, pour the hot vegetable oil over the minced garlic and chopped scallions to awaken their aroma, then add this oil mixture to the noodles. Toss in the chopped pickled mustard greens and fried shallots.
6. Taste and adjust salt or chili oil as desired. Serve immediately, garnished with toasted sesame seeds and extra scallions on top.