Vocabulary –
soy sauce (noun) – a sauce made with fermented soybeans
al dente (adjective) – cooked so as to be still firm when bitten.
“…ensure they remain chewy and al dente.”
chop (verb) – cut (something) into pieces with a knife
toss (verb) – throw (something) somewhere lightly, easily, or casually
drain (verb) – cause the water in (something) to run out, leaving it empty, dry, or drier.
WHAT IS RE GAN MIAN, OR HOT DRY NOODLES?
“Re, 热” means hot, “Gan，干” means dry, and “Mian, 面” means noodles. Re Gan Mian, or “Hot Dry Noodles” are a top breakfast choice in Hubei Province.
HOT DRY NOODLES (RE GAN MIAN, 热干面): THE RECIPE
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 of dark soy sauce and 1 tablespoon of light soy sauce. Add 1 teaspoon sugar, and stir until well combined. If the sauce is still too thick, add in a few drops of warm water 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 noodles 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 mustard stems (zha cai), pickled long beans, garlic, chili oil, cilantro, scallions, Chinese black vinegar, and tahini sauce.
Quickly toss the noodles together and serve hot.
INGREDIENTS
- 3 tablespoons sesame paste
- 2 tablespoons sesame oil (plus 1 ½ teaspoons, divided)
- 1 ½ teaspoons dark soy sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon sugar
- salt (to taste)
- 240 g about 8 oz. fresh alkaline noodles
- 1/4 cup chopped preserved mustard stems, zha cai, 榨菜 (or to taste)
- 1/4 cup chopped pickled long beans, suan dou jiao, 酸豆角 (or to taste)
- 1 teaspoon garlic (minced)
- Chili oil (to taste)
- 1/4 cup cilantro (chopped)
- 2 scallions (chopped)
- 1/2 teaspoon Chinese black vinegar
INSTRUCTIONS
- 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.
Source – https://thewoksoflife.com/hot-dry-noodles-re-gan-mian/