{"id":25794,"date":"2026-03-05T10:38:44","date_gmt":"2026-03-05T15:38:44","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=25794"},"modified":"2026-03-05T10:38:45","modified_gmt":"2026-03-05T15:38:45","slug":"hot-dry-noodles","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/hot-dry-noodles\/","title":{"rendered":"Hot Dry Noodles (\u70ed\u5e72\u9762)"},"content":{"rendered":"\n

I make these hot dry noodles with chewy alkaline noodles, a rich sesame paste sauce, and a savory master broth that brings everything together in just 35 minutes. I love topping them with pickled radish, chili oil, and fresh scallions for an authentic Wuhan street food meal at home.<\/p>\n\n\n\n

\"Hot<\/figure>\n\n\n\n

Re gan mian<\/em> (\u70ed\u5e72\u9762) is one of the 10 most famous noodle dishes in China, originally from Hubei province where street vendors serve it as a breakfast staple. The noodles are tossed in a thick sesame paste sauce and a fragrant broth loaded with warm spices, then topped with pickles and chili oil for a dish that is saucy despite the name “dry.”<\/p>\n\n\n\n

I fell in love with hot dry noodles after watching vendors in Wuhan assemble bowls at lightning speed, layering sauce, broth, and pickles in seconds. Much like the way they serve Dan Dan noodles<\/a> in Sichuan. I went with the brothy version for my recipe because it keeps the noodles saucy even after they cool down, and the master broth adds so much depth which I love. The best part is that I can make the sauce and broth ahead and assemble a bowl whenever I want one.<\/p>\n\n\n\n

I have to admit that hot dry noodles have become a regular in my house because they are ready in just over 30 minutes and that’s a win when you are mom and running a blog at the same time. My colleagues at work started requesting them after I brought leftovers for lunch one week. So I recommend you give these hot dry noodles a try at home and discover why this dish has been a breakfast favorite across China for generations.<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

Everything comes together from a few components: the noodles, a master broth, a sesame sauce, and your choice of toppings.<\/p>\n\n\n\n

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Noodles <\/h3>\n\n\n\n

I use fresh alkaline noodles, sometimes labeled “Cooked Noodle” or You Mian (\u6cb9\u9762) at Chinese markets. If you cannot find the \u201cCooked Noodle\u201d, ramen noodles are a good alternative. They are alkaline noodles in a thinner form. Whole Foods even sells fresh ramen these days, so you can skip a run to the Asian market.<\/p>\n\n\n\n

I have tried using simply wheat noodle or use the thin form of my homemade hand pulled noodles<\/a>, both work great too. <\/p>\n\n\n\n

Toppings<\/h3>\n\n\n\n

Pickled radish is my favorite for crunch and spice, but pickled mustard stem or your own favorite pickles work too. Sliced green onions, cilantro, and a drizzle of homemade chili oil<\/a> finish the bowl.<\/p>\n\n\n\n

In the picture below, I show you my favorite pickles:<\/em><\/p>\n\n\n\n

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