Description
A plant-based take on the famous Wuhan hot dry noodles, featuring chewy alkaline noodles tossed in a rich and savory sesame paste sauce with bold flavors from soy sauce, chili oil, and pickled vegetables. This vegan version retains the authentic taste while being simple, satisfying, and 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: Boil the alkaline noodles or spaghetti in salted water until they are al dente, typically about 7–9 minutes. Drain the noodles thoroughly to remove excess water.
- Prepare Sauce: In a mixing bowl, combine the sesame paste with warm water and stir until smooth and creamy.
- Season Sauce: Add soy sauce, dark soy sauce, sugar, chili oil, and sesame oil to the sesame paste mixture. Mix well to combine all the ingredients into a rich, flavorful sauce.
- Toss Noodles: Add the drained noodles to the bowl with the sauce and toss thoroughly until the noodles are evenly coated with the sauce.
- Add Toppings: Garnish the dressed noodles with pickled vegetables and chopped green onions on top for added texture and flavor.
- Serve: Serve the hot dry noodles immediately while warm for the best taste and texture.
Notes
- Adjust the amount of chili oil according to your preferred spice level.
- If you can’t find sesame paste, tahini can be used as a substitute.
- Mix the sauce quickly before serving to prevent the noodles from sticking together.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese (Wuhan)