Wuhan hot dry noodles

Your ingredients

Get ready: Saucepan, colander and small bowls.

• 🍚2 portions alkaline noodles
• 🥜Dressing: 2 tbsp sesame paste
• 🥜Dressing: ½ tbsp sesame oil
• 🥣Dressing: 2 garlic cloves, minced
• 🥣Dressing: 2 tbsp light soy sauce
• 🥣Dressing: 1 tsp dark soy sauce
• 🥣Dressing: Salt
• 🌶️Dressing: Ground white pepper
• 🌶️Dressing: homemade chilli oil, optional
• 🥣Toppings: Pickled long beans , chopped
• 🥣Toppings: Preserved daikon radish , chopped
• 🥣Toppings: Scallions, finely chopped
• 🥜3 tbsp water, divided between sesame paste and garlic

Let’s make it

1. Thin the sesame paste

   Stir sesame paste with sesame oil and 1 tbsp water until smooth and pourable. Add a little more water only if needed.

2. Infuse the garlic

   Put chopped garlic in a heatproof bowl and add 2 tbsp just-boiled water. Leave while you cook the noodles.

3. Boil and drain

   Cook noodles until just tender according to their packet. Rinse briefly, drain well and divide between two bowls.

4. Dress each bowl

   Divide soy sauces, garlic water, sesame mixture, white pepper and optional chilli oil between bowls. Add chopped preserved vegetables or pickled chillies and spring onion, then mix well. Taste before adding salt.