A bowl of hot dry noodles
Ingredients
- High-gluten noodles 150g
- Tahini 45g
- Extremely fresh soy sauce 15g
- Soybean soy sauce 15g
- Balsamic vinegar 15g
- Sesame oil 15g
- White sugar 2 grams
- Pickles 10g
- Cilantro 5 grams
- Garlic 5 cloves
- Pepper 1 gram
- Olive oil 15g
Steps
1. Prepare ingredients.
2. Chop the garlic into mince, put it into a bowl, pour in cold water, soak it into garlic water, wash the coriander and cut into small pieces. (Those who like chives can replace the coriander with chives)
3. Mix sesame paste, sesame oil, light soy sauce, dark soy sauce, and balsamic vinegar in a ratio of 3:1:1:1:1, and add an appropriate amount of chicken essence, sugar, and pepper (according to personal taste and Add as much as you like) and stir evenly. If the jam is thicker, add an appropriate amount of cold boiled water to dilute it slightly.
4. Heat the water in the pot until it starts to bubble.
5. Cook for about 3 minutes until slightly cooked. Do not overcook as it will lose taste.
6. Drain the cooked noodles, add appropriate amount of olive oil and mix evenly.
7. Place on the grate and shake.
8. Put the shaken noodles into a bowl and add appropriate amount of garlic water.
9. Add appropriate amount of light soy sauce (very fresh soy sauce), a little dark soy sauce, appropriate amount of balsamic vinegar and prepared sesame paste.
10. Add appropriate amount of five-nut pickles, diced pickles, and sprinkle with coriander segments.
11. Finished product.
12. For those who like spicy food, add some chili oil, mix well, and eat! Each noodle is covered with a strong aroma of sesame sauce. The noodles are chewy and smooth in the mouth, and the aroma of the sauce is alluring!
Tips
- Authentic Wuhan hot dry noodles are best to use alkaline noodles. If you can’t buy alkaline noodles, use high-gluten noodles instead, but the ingredients taste very authentic!
