Introduction
I absolutely love homemade noodles, and there’s something so satisfying about making them from scratch. If you’ve never tried making your own noodles, I encourage you to give it a go – it’s easier than you might think and so rewarding! For this recipe, we’ll be using homemade udon, but you can also opt for store-bought udon if you’re short on time. Either way, these Traditional Wuhan Hot Dry Noodles (Re Gan Mian) will deliver a delicious and authentic taste of Chinese street food right in your kitchen. Whether you’re a fan of Chinese cuisine or looking to try an iconic dish from Wuhan, this recipe is a must-try!
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What Are Hot Dry Noodles?
Hot Dry Noodles, known as Re Gan Mian (热干面), are one of the most iconic street foods from Wuhan, the capital of Hubei province in China. This dish features perfectly cooked noodles tossed with a small amount of flavorful, spiced beef stock (“lou mei”). It’s then topped with an array of garnishes such as crushed peanuts, pickled carrots, beans, sesame sauce, soy sauce, garlic, chili oil, fresh coriander, and scallions. Each bite delivers a harmonious blend of textures and flavors, making it a favorite among noodle lovers. Don’t worry if you don’t have all the toppings; even with just a few, this dish is guaranteed to impress. For an extra personal touch, I used my homemade chili sauce, which worked wonderfully!
What Noodles Should I Use?
Noodles are the heart of this dish, and choosing the right type will elevate your Hot Dry Noodles to the next level. For the most authentic experience, homemade noodles are highly recommended. In this recipe, I’ve shared how to make homemade udon noodles. They’re fresh, chewy, and have a satisfying texture that pairs beautifully with the rich lou mei stock and toppings. Making noodles from scratch might seem daunting, but it’s incredibly rewarding, and the taste is unbeatable.
If you’re short on time or prefer a quicker option, store-bought noodles can be a great alternative. Look for alkaline noodles, which have a springy texture and are commonly used in Chinese noodle dishes. Udon noodles from the store are also a fantastic choice; their thickness and softness complement the bold flavors of the dish.
Lou Mei: The Heart of Traditional Wuhan Hot Dry Noodles
Lou mei, a rich and spiced stock, is the soul of Wuhan’s iconic Hot Dry Noodles. Packed with bold and aromatic flavors, it’s made by simmering a blend of fragrant spices, sesame oil, and Shaoxing wine with ginger, garlic, and shallots. This creates a deep, complex base that ties the noodles and toppings together, making every bite a harmony of taste.
The spice blend—often referred to as Chinese 7 spice—includes cinnamon, star anise, cloves, fennel seeds, cardamom, peppercorns, and bay leaves. Together, these create a warm, slightly sweet, and earthy flavor profile characteristic of Chinese cuisine. Shaoxing wine adds acidity and umami, while sesame oil infuses the stock with a nutty richness.
To take the preparation of lou mei to the next level, consider adding beef bones. Slowly simmering them with the spices and aromatics for an extended time deepens the flavor and creates a richer, more luxurious stock. The gelatin from the bones enhances the texture, making the lou mei even more satisfying.
Lou mei isn’t just for noodles—its versatility makes it ideal as a soup base or a flavorful addition to stir-fries. This game-changing stock elevates any dish, turning your Hot Dry Noodles into a bold, authentic celebration of Chinese flavors.
Other Toppings for Hot Dry Noodles (Re Gan Mian)
- Sesame Sauce: A creamy and nutty sauce made from sesame paste or tahini, providing a rich flavor that coats the noodles beautifully. Sesame Oil can be used instead. You can skip it if your stock already contains sesame oil.
- Chili Oil or Chili Sauce: Adds heat and depth to the dish. Homemade chili sauce works wonderfully if you prefer a more personalized touch.
- Soy Sauce: Brings a savory umami kick, balancing the flavors perfectly.
- Fresh Garlic: Finely minced or crushed raw garlic for a pungent, aromatic flavor.
- Pickled Carrots: Sweet and tangy matchsticks of quick-pickled carrots add brightness and crunch.
- Crushed Peanuts: A popular topping that introduces a crunchy texture and a toasty flavor.
- Scallions: Thinly sliced for a fresh, oniony bite.
- Coriander (Cilantro): Adds a burst of freshness and herbal notes.
- Cooked Beans or Pickled Beans: Offers an earthy, slightly tangy element to the dish.
- White or Black Sesame Seeds: Sprinkled on top for additional nuttiness and texture.
Recipe Card for Wuhan Hot Dry Noodles:
Traditional Wuhan Hot Dry Noodles (Re Gan Mian, 热干面)
Ingredients:
For Homemade Udon (4 portions):
- 500 g plain flour
- 250 g warm water
- 20 g salt
- 2 tbsp Cornstarch - for dusting
For Lou Mei (Rich Beef Stock):
- 400 ml beef or vegetable stock
- 3 tbsp sesame oil
- 20 g fresh ginger - peeled and sliced
- 3 garlic cloves - peeled and sliced
- 1 small shallot - sliced
- 1 spring onion - sliced
- 3 tbsp Shaoxing wine
- 1 tbsp brown sugar
Spices for Lou Mei:
- 1 cinnamon stick
- 3 bay leaves
- 10 peppercorns
- 20 fennel seeds
- 10 cloves
- 5 cardamom pods
- 3 star anise
For Quick Pickled Carrot:
- 100 g carrot - peeled and cut into matchsticks
- 100 ml red wine vinegar
- 50 g brown sugar
For Homemade Chili Sauce:
- 5 chilies - seeds removed
- 20 g ginger - peeled and diced
- 8 tbsp chopped tomato
- Juice of ½ lime
- ½ tsp sugar
- ½ tsp salt
- 4 tbsp rapeseed oil
Instructions:
Homemade Udon:
- Dissolve salt in warm water. Gradually mix into the flour and knead for 8 minutes until a smooth dough forms. Rest the dough for 30 minutes, covered to prevent drying.
- For final kneading, place the dough in a plastic bag and step on it until flattened. Fold it back into a ball and repeat twice more. Rest for 2 hours or overnight.
- Roll the dough flat to about 0.6cm thick, fold, and slice into equal noodles.
- Boil the noodles in salted water for 12 minutes (in batches if necessary). Rinse under cold water to set the starch for a silky texture.
- To serve, dip cooked noodles in boiling water for 15 seconds, then transfer to a bowl. Add a ladle of lou mei and garnish as desired.
Lou Mei (Rich Beef Stock):
- Heat sesame oil in a pan. Sauté ginger, garlic, and onion for a few minutes. Add the spices and fry until aromatic.
- Pour in Shaoxing wine, stock, and brown sugar. Simmer for 30-60 minutes. Strain before serving.
- Store leftovers in the fridge for up to 4 days.
Quick Pickled Carrot:
- Bring vinegar and sugar to a boil. Remove from heat and add carrot matchsticks. Ensure they are submerged.
- Let sit for 15 minutes. Store in the fridge for future use.
Homemade Chili Sauce:
- Blend all ingredients in a food processor until smooth.
- Store excess sauce in the fridge for future recipes.
Nutrition:
A Few Words from the Chef
I absolutely love making these Traditional Wuhan Hot Dry Noodles—there’s something incredibly satisfying about creating such an iconic dish from scratch. The combination of chewy noodles, aromatic lou mei, and vibrant toppings like pickled carrots, chili sauce, and sesame is absolutely irresistible. Perfect for a cozy lunch or dinner, these noodles are also a fantastic choice for celebrating Chinese New Year, as they symbolize longevity and prosperity. Plus, kids absolutely love the fresh, homemade noodles—watching them slurp up every strand is such a joy!
If you give this recipe a try, I’d love to know how it turned out! Did you stick to the traditional method or add your own twist with different toppings? Share your thoughts in the comments below or tag me on social media with your creations. I can’t wait to see how you make this dish your own. Happy cooking and wishing you a prosperous celebration! 😊
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