Traditional Wuhan Hot Dry Noodles (Re Gan Mian, 热干面)

Mix and Knead Udon Dough for Hot Dry Noodles. 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.

Rest the Dough for Perfect Udon Noodles. 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 and Cut Udon Noodles to Desired Thickness. Roll the dough flat to about 0.6cm thick, fold, and slice into equal noodles.

Boil Udon Noodles for a Silky Finish. 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. If they are not going straight into a bowl, toss them in a spoonful of neutral oil while they are still damp, or they set into a single block.

Serve the Udon with Stock and Toppings. To serve, dip the cooked noodles in boiling water for 15 seconds and drain them well. Spoon the sesame sauce into the bowl first, add the noodles and toss them through it so every strand is coated, then a ladle of the strained master stock over the top. Garnish with the pickled carrot, chilli sauce and spring onion.

Toast the Spices for the Master Stock. Heat sesame oil in a pan. Sauté ginger, garlic, and onion for a few minutes. Add the spices and fry until aromatic.

Simmer and Strain the Spiced Master Stock. Pour in Shaoxing wine, stock, and brown sugar. Simmer for 30-60 minutes. Strain before serving.

Store the Master Stock for Future Use. Store leftovers in the fridge for up to 4 days.

Submerge Carrots in Vinegar Brine for Quick Pickling. Bring vinegar and sugar to a boil. Remove from heat and add carrot matchsticks. Ensure they are submerged.

Store Pickled Carrots for Later. Let sit for 15 minutes. Store in the fridge for future use.

Blend Fresh Ingredients for the Chilli Sauce. Blend all ingredients in a food processor until smooth.

Store the Chilli Sauce for Use in Hot Dry Noodles. Store excess sauce in the fridge for future recipes.

Make the Sesame Sauce. Stir the sesame paste, sesame oil and both soys together until smooth, then loosen with the water a spoonful at a time. It looks as though it is going backwards when the first water goes in and stiffens into a paste: keep going and keep stirring, and another spoonful or two slackens it into a pouring sauce. You want it about the thickness of double cream, so it coats a strand rather than dripping off it.Water from the noodle pot is better than plain water. It carries starch, which helps the sauce cling.