Description
A plant-based take on the famous Wuhan hot dry noodles, featuring chewy alkaline noodles tossed in a rich sesame paste sauce with bold, savory flavors. This vegan version retains the authentic taste and texture while being simple, satisfying, and perfect for a quick meal.
Ingredients
Main Ingredients
- 200 g alkaline noodles or spaghetti
- 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
- 1/2 cup pickled vegetables (optional)
- 2 tablespoons chopped green onions
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook the alkaline noodles or spaghetti until al dente, about 6-8 minutes depending on the noodle type. Drain thoroughly to remove excess water.
- Prepare the sauce: In a mixing bowl, combine the sesame paste with warm water and stir vigorously until smooth and creamy, forming a thick sauce base.
- Add flavorings: To the sesame sauce, add soy sauce, dark soy sauce, sugar, chili oil, and sesame oil. Mix well to fully incorporate all the ingredients for a balanced, savory and spicy taste.
- Toss noodles with sauce: Place the drained noodles into the bowl with the sauce and toss thoroughly to ensure every strand is evenly coated with the rich sesame mixture.
- Garnish and serve: Top the dressed noodles with pickled vegetables if using, and sprinkle chopped green onions over the top. Serve immediately while the noodles are warm for the best flavor and texture.
Notes
- Adjust the amount of chili oil to control the spice level to your preference.
- Use tahini as a substitute if authentic sesame paste is unavailable, keeping in mind the flavor may be slightly different.
- Mix the noodles and sauce quickly before serving to prevent the noodles from sticking together as they cool.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Chinese (Wuhan)
