🥰 Wuhan Hot Dry Noodles (武汉热干面, Vegan)
Hot dry noodles, or Re Gan Mian 热干面, are one of Wuhan’s most iconic street foods. Together with Sichuan Dan Dan Noodles, Beijing Zhajiangmian, Shanxi Knife-Cut Noodles, Henan Stewed Noodles, and other regional favorites, they’re known as one of China’s top ten noodle dishes.
The traditional version takes a lot of time and steps, which makes it tricky to do at home. This is my simplified version—flavor is still spot-on, and you can whip it up quickly any day of the week.
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🫛 Ingredients
80g alkaline noodles
10–15g cailinji pickled long beans
10–15g cailinji preserved radish
Chopped scallions, to taste
Sesame oil, to taste
🥣 For the sauce:
3 tablespoons sesame paste
2 tablespoons light soy sauce
½ tablespoon dark soy sauce
1 tablespoon sesame oil
1 tablespoon chili oil
❓How to Make It
Step 1: Prepare all the ingredients. Slice the scallions into small pieces. The pickled long beans and preserved radish I’m using are from Cailinji, the very first hot dry noodle shop in Wuhan and a renowned old-brand eatery.
Step 2: In a small bowl, mix the sauce. Add 2 tablespoons light soy sauce, ½ tablespoon dark soy sauce, 1 tablespoon sesame oil, 1 tablespoon chili oil, and 3 tablespoons sesame paste. Stir until smooth and set aside.
Step 3: Boil a pot of water and cook the noodles. Always use alkaline noodles—thick or thin is fine, but the alkaline flavor is the soul of hot dry noodles. Cook for about 2 minutes, then drain well. Toss with a little sesame oil to keep them from sticking. Traditionally, the noodles are spread on a board or large plate and cooled quickly with a fan—this is called “掸面 dan mian.” At home, you can skip this step and simply rinse the noodles under cold water, then drain.
Step 4: Pour the prepared sauce over the noodles. Toss until evenly coated. Top with preserved radish, pickled long beans, and chopped scallions. Your simple, flavorful vegan hot dry noodles are ready to eat.
👇👇Here’s the full recipe with step-by-step photos and detailed tips.
🔗 https://thecleaneat.com/wuhan-hot-dry-noodles-vegan-traditional-flavor-made-simple/
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Wuhan Hot Dry Noodles, or Re Gan Mian 热干面, are a staple of Wuhan’s street food culture and cherished across China. This dish is famous for its distinctive alkaline noodles, rich sesame paste sauce, and flavorful pickled toppings. The alkaline noodles provide a unique texture and slight tang, central to this dish's taste profile. Traditional recipes often require precise preparation and multiple steps, including spreading the noodles to cool quickly (known as "掸面 dan mian"), but the simplified home recipe uses a quick rinse and toss method to save time without sacrificing authentic flavor. Using high-quality ingredients such as Cailinji brand pickled long beans and preserved radish ensures an authentic taste reminiscent of Wuhan’s original noodle shops. Sesame paste is fundamental in the sauce, giving a creamy, nutty dimension perfectly balanced by light and dark soy sauces, sesame oil, and chili oil for a subtle heat and aroma. For those seeking plant-based or vegan dishes, this recipe is naturally vegan and offers a nourishing and satisfying meal option. The dish works well not only as a breakfast but also as a quick lunch or light dinner, especially for fans of Chinese noodle dishes like Sichuan Dan Dan Noodles or Beijing Zhajiangmian. To elevate your hot dry noodles, consider garnishing with fresh chopped scallions or adding crushed toasted sesame seeds for extra texture and nuttiness. Additionally, exploring other toppings like pickled mustard greens or crushed peanuts can bring new flavor layers while maintaining vegan suitability. For noodle selection, alkaline noodles are essential due to their firm texture and slight chewiness, which hold up well to tossing in sauce without becoming soggy. If unavailable, fresh Chinese-style alkaline noodles or substitute egg-free alkaline noodles from Asian markets are recommended. Ultimately, this simple yet authentic vegan recipe invites you to experience one of China’s top ten noodle dishes with minimal fuss, capturing the essence of Wuhan street food culture at home.
