Wuhan Hot Dry Noodles with Sesame Sauce and Pickled Radish

What you need

• 300 g (10 oz) fresh alkaline noodles, or fresh ramen noodles
• 2 tbsp toasted sesame oil, divided
• 3 tbsp Chinese sesame paste, or tahini
• 2 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 pinch white pepper
• 2 garlic cloves, minced
• 6 tbsp hot water, divided
• 2 tbsp chili oil
• 40 g (1/4 cup) pickled radish, finely diced
• 2 scallions, thinly sliced
• 1 tsp Chinkiang vinegar, optional

Method

Restated from the original video

1. 1

   Stir the minced garlic into 3 tbsp of the hot water and leave to steep.

2. 2

   Put the sesame paste in a bowl. Add 1 tbsp of the sesame oil, the light soy sauce, dark soy sauce and white pepper, and stir until thick.

3. 3

   Loosen the sauce with the remaining 3 tbsp hot water, 1 tbsp at a time, stirring until smooth.

4. 4

   Boil the noodles in plenty of water until just done with a firm bite, 2-3 min. Drain well.

5. 5

   Toss the noodles with the remaining 1 tbsp sesame oil. Fan or stir for 1-2 min until they cool and each strand is coated.

6. 6

   Dip the noodles into boiling water for 10 seconds to reheat them, drain and divide between two bowls.

7. 7

   Spoon the sesame sauce over the noodles. Add half the garlic water, the chili oil and the vinegar to each bowl.

8. 8

   Top with the pickled radish and scallions. Mix everything well before eating.

Imported from omnivorescookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.