Lunch · 25 min · chinese

Wuhan Hot Dry Noodles

A Chinese lunch built around hot dry noodles and sesame paste — on the table in 25 minutes. It is weeknight cooking that still hits your targets — 14 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 12 oz Hot dry noodles
• 0.33 cup Sesame paste
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 0.25 cup Pickled radish
• 1 tbsp Chili oil
• 3 Scallions
• 1 tbsp Sesame oil

Steps

1. Cook the alkaline noodles until just tender, then rinse in cold water and toss with sesame oil. The rinse keeps them springy instead of gummy.
2. Thin the sesame paste with warm water until it flows like heavy cream; whisk in both soy sauces.
3. Divide the noodles among bowls and spoon over the sesame sauce. Top with pickled radish, scallions, and chili oil.
4. Toss vigorously at the table until every strand is coated. Hot dry noodles are eaten fast and hot — the sauce thickens as it cools, so do not linger.
5. Toss vigorously at the table until every strand is coated. Hot dry noodles are eaten fast and hot — the sauce thickens as it cools, so do not linger.

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