Wuhan Style Hot Dry Noodles Recipes
WUHAN-STYLE HOT DRY NOODLES
Make Lisa Chang's version of Wuhan-style hot dry noodles-homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and soy sauce.
Provided by Lisa Chang
Time 1h30m
Yield 3-4 servings
Number Of Ingredients 12
Steps:
- Mix 4 cups (500 g) all-purpose flour, 2 tsp. kansui water (lye water for cooking), and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Gradually drizzle in ¾ cup plus 2 Tbsp. cold water, mixing with chopsticks until a shaggy dough forms. Bring dough together with your hands, transfer to a work surface, and knead until shiny and smooth, about 5 minutes. (You can also do this in a stand mixer and knead with the dough hook on the lowest speed for 2 minutes.) Wrap dough in plastic wrap and let rest at room temperature 1 hour (it's okay if dough seems a bit dry; it will hydrate while it sits).
- Blend or process ½ cup pure sesame paste, ¼ cup plus 2 Tbsp. light soy sauce, 2 Tbsp. dark soy sauce, 2 Tbsp. toasted sesame oil, 2 Tbsp. vegetable oil, 1½ tsp. granulated sugar, and 1½ tsp. mushroom bouillon powder or chicken bouillon powder in a blender or food processor until very smooth, about 1 minute.
- Set pasta maker to the thickest setting. Unwrap dough and cut in half. Flatten 1 piece with a rolling pin or your hands and roll through pasta maker. Fold dough into thirds like a letter and pass through rollers again. Repeat process at progressively thinner settings, folding dough and running it through 2 or 3 times at 1 setting before moving on to the next, until dough is 1⁄16" thick and completely smooth and glistening. Using the spaghetti attachment, cut dough into ⅛"-wide noodles. Repeat process with second piece of dough.
- Cook noodles in a large pot of boiling water until al dente, about 2 minutes. Drain in a colander and transfer to a large bowl. Add half of sesame sauce (reserve remaining sauce for another use; it makes for a great salad dressing) and toss to coat, adding more sauce if needed.
- To serve, divide noodles among bowls and top with finely chopped spicy pickled radishes or zha cai (preserved mustard stems), finely chopped scallion greens, chili oil or chili crisp (if using), and cilantro leaves with tender stems. Do ahead: Sesame sauce can be made 1 week ahead. Transfer to an airtight container; cover and chill.
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- Start by preparing the sauce. Add 3 tablespoons sesame paste to a bowl, and gradually stir in 2 tablespoons sesame oil to smooth out the paste.
- Then add 1 ½ teaspoons dark soy sauce and 1 tablespoon light soy sauce (or 4 ½ teaspoons of master sauce, if you have it). Add 1 teaspoon sugar, and stir until well combined. If the sauce is still too thick, add in a few drops of warm water or more master sauce to thin it out. Add salt to taste and set aside. You can prepare this sauce ahead of time.
- Boil a pot of water to cook the noodle as per package instructions, undercooking it by 1 minute to ensure they remain chewy and al dente. Drain. Shake off any excess liquid from the noodles, and put them in a large bowl.
- Toss the noodles with the remaining 1 ½ teaspoons sesame oil to prevent noodles from sticking together. Add in the preserved radish, pickled long beans, garlic, chili oil, cilantro, scallions, vinegar, and tahini sauce. Quickly toss the noodles together and serve hot.
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- Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
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