Hot Dry Noodles (Re Gan Mian)

This was one of my Dad’s favorite dishes growing up. It originates in his hometown of Wuhan but every family makes it a bit differently. My grandma likes to add a lot of chili into hers as well. 

Travel is Zen


2 tablespoons sesame sauce

1 tablespoon pickled spicy radish

1 tablespoon green onion

2 tablespoons sesame oil

1 tablespoon light soy sauce

2 tablespoons pickled long beans(suan dou jiao), chopped

1/4 tablespoon dark soy sauce

1 tablespoon Chinese Marinade 

Dried chili

200g dried noodles



1. Add 2 tablespoons of sesame sauce and 2 tablespoons of vegetable oil in a bowl and mix

2. Heat a wok with oil, and stir-fry pickled long beans and dried chili under high heat for a while. Sprinkle a few drops of soy sauce. Transfer it on a plate. Cut the pickled spicy radish into small pieces and put it in a bowl.

3. Heat a wok with clear water until boiling, and cook the dried noodles for 4-5 minutes. Drain and transfer it on a plate. Add 2 tablespoons of sesame oil and mix well.

4. Cook the noodles in boiling water for 10 seconds. Then transfer it on a plate. Add 2 tablespoons of sesame sauce, 1 tablespoon of light soy sauce, 1/4 tablespoon of dark soy sauce. Mix them well and add 1 tablespoon of green onion, 1 tablespoon of pickled spicy radish, 1 tablespoon of pickled long beans and 1 tablespoon of Chinese Marinade. Mix them well and serve.

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