Description
A plant-based take on the famous Wuhan hot dry noodles, featuring chewy alkaline noodles tossed in a rich, creamy sesame paste sauce with bold, savory flavors. This vegan version preserves the authentic taste while offering a simple, satisfying noodle dish that is perfect for a quick meal.
Ingredients
Noodles
- 200 g alkaline noodles or spaghetti
Sauce
- 2 tablespoons sesame paste (or tahini)
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 2 tablespoons warm water
Toppings
- 1/2 cup pickled vegetables (optional)
- 2 tablespoons chopped green onions
Instructions
- Cook Noodles: Bring a pot of water to a boil and cook the alkaline noodles or spaghetti until al dente, about 7-8 minutes. Drain the noodles thoroughly to remove all excess water.
- Prepare Sauce: In a mixing bowl, combine the sesame paste with warm water and stir vigorously until a smooth, creamy sauce forms without lumps.
- Season Sauce: Add soy sauce, dark soy sauce, sugar, chili oil, and sesame oil to the sesame paste mixture. Mix well to create a balanced, flavorful sauce.
- Toss Noodles: Add the drained noodles to the bowl with the sauce and toss thoroughly to ensure the noodles are evenly coated with the rich sauce.
- Add Toppings: Garnish the noodles with the optional pickled vegetables and chopped green onions for extra texture and flavor.
- Serve: Serve the noodles immediately while warm to enjoy the best texture and flavor.
Notes
- Adjust the amount of chili oil according to your preference for spice.
- If sesame paste is unavailable, tahini can be used as a substitute with slightly different flavor.
- Mix the noodles quickly and serve immediately to prevent the noodles from sticking together.
- Alkaline noodles are preferred for authenticity, but spaghetti is a good alternative if unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese (Wuhan)
