Wuhan Hot Dry Noodles
One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop
Wuhan, Hubei Province — the defining street food of Central China
Re gan mian: alkaline wheat noodles parboiled, drained, tossed in sesame paste, sesame oil, chili, and pickled aromatics. Served at room temperature — not hot, not cold. The signature breakfast dish of Wuhan.
- Japanese mazemen (dry ramen)
- Indonesian gado-gado (peanut sauce noodles)
- Taiwanese sesame noodles
Nutty, savoury, lightly spiced, with textural contrast from pickled garnishes
Alkaline noodles yield chewy, bouncy texture Parboil briefly then oil to prevent sticking Sesame paste must be loosened with sesame oil, not water Serve immediately after tossing — noodles absorb sauce quickly
{"Let noodles steam-dry briefly on a rack before oiling","Layer toppings: pickled daikon, spring onion, chili oil, preserved mustard greens","Some cooks add a small knob of lard for richness"}
Over-cooking noodles loses the chew Using tahini instead of Chinese sesame paste Adding too much sauce — should be lightly coated
Land of Fish and Rice — Fuchsia Dunlop
Common Questions
Why does Wuhan Hot Dry Noodles taste the way it does?
Nutty, savoury, lightly spiced, with textural contrast from pickled garnishes
What are common mistakes when making Wuhan Hot Dry Noodles?
Over-cooking noodles loses the chew Using tahini instead of Chinese sesame paste Adding too much sauce — should be lightly coated
What dishes are similar to Wuhan Hot Dry Noodles?
Japanese mazemen (dry ramen), Indonesian gado-gado (peanut sauce noodles), Taiwanese sesame noodles