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.
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
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.