Wuhan Hot Dry Noodles - How to make Authentic Street Food-style Re Gan Mian (热干面)

Summary by Krater

This video demonstrates how to make Wuhan hot dry noodles (re gan mian), including preparing the alkaline noodles, making a spiced luxue (braising liquid), and assembling the dish with sesame sauce, garlic water, scallions, pickled radish, and chili sauce.

From the video

Answers: How do you make Wuhan hot dry noodles?

• Wuhan hot dry noodles
• making luxue braising liquid
• sesame sauce preparation
• parcooking noodles
• cooling noodles with fan and oil

Ingredients

• 300 g thick parcooked alkaline noodles
• 2 tbsp peanut oil
• 4 cloves garlic
• 1 1/2 in ginger
• 8 scallions
• 1/4 cup liaojiu (Shaoxing wine)
• 1/2 tsp Sichuan peppercorn
• 1 tsp fennel seed
• 1 tsp whole cloves
• 3 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 black cardamom pod
• 3 pints water
• 1/4 cup light soy sauce
• beef bones and scraps
• 20 g slab sugar (or brown sugar)
• 1 1/2 tbsp sesame or tahini paste
• 3 tbsp hot boiled water
• 1/4 tsp salt
• 1/2 tsp sugar
• 30 g peanuts
• spicy pickled radish (or zha cai)
• Xiangla Jiang chili sauce
• dark soy sauce
• white pepper powder
• Chinese five-spice powder
• seaweed crystals

What it concludes

• Adding cool water to the noodle pot right when it comes back up to a boil ensures the noodles won't get soggy.
• Tossing cooked noodles with toasted sesame oil in front of a fan helps the oil coat the noodles and keep them separate before serving.
• Braising the luxue with beef bones and spices for 90 minutes provides a rich braising base for the noodles.