Traditional Wuhan Hot Dry Noodles, or Re Gan Mian, are one of China’s great street breakfasts: warm noodles tossed in a rich sesame sauce, with no soup in sight. They are savoury, nutty, and deeply comforting.
I love making the noodles from scratch, and honestly it is easier than you might think. That said, shop-bought udon works well too if you are short on time, so do not let that put you off.
If you fancy a lighter, cold noodle dish another day, try my Vegan Soba Noodle & Tofu Salad with Miso Dressing.
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Pin itWhat 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 flavourful, 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 blend of textures and flavours, making it a favourite 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!
Pin itWhat Noodles Should I Use?
Noodles are the heart of this dish, and choosing the right type will lift 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 flavours of the dish.
Pin itLou 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 flavours, 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 flavour 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 flavour 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 flavourful addition to stir-fries. This game-changing stock lifts any dish, turning your Hot Dry Noodles into a bold, authentic celebration of Chinese flavours.
Pin itOther Toppings for Hot Dry Noodles (Re Gan Mian)
- Sesame Sauce: A creamy and nutty sauce made from sesame paste or tahini, providing a rich flavour 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 savoury umami kick, balancing the flavours perfectly.
- Fresh Garlic: Finely minced or crushed raw garlic for a pungent, aromatic flavour.
- 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 flavour.
- 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.
Equipment You’ll Need
Very little kit for this quick noodle bowl:
- A pot for boiling the noodles.
- A bowl for mixing the sesame sauce.
- Chopsticks or tongs for tossing.
A Closer Look at the Ingredients
Hot dry noodles are all about the sesame sauce:
- Fresh wheat noodles alkaline (jian shui) noodles hold the sauce best (see choosing them above).
- Sesame paste the star; Chinese sesame paste or tahini loosened to a pourable sauce.
- Soy, black vinegar and chilli oil for salt, tang and heat.
- Toppings pickled veg, spring onion, and lou mei if you like.
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:
Pin itFAQ for Wuhan Hot Dry Noodles
What exactly are hot dry noodles (re gan mian)?
They are Wuhan’s most famous breakfast: chewy wheat noodles tossed - not in soup - with a rich sesame-paste sauce, so they come out dry, nutty and savoury rather than brothy.
What noodles should I use?
Fresh alkaline wheat noodles (the kind used for ramen or lo mein) are ideal. Par-cook them, then toss with a little oil so they stay springy and do not clump while you make the sauce.
Why are they called “hot dry”?
“Dry” because there is no broth - the noodles are simply coated in the thick sesame sauce - and “hot” for the chilli oil that gives them their kick.
Can I make the sesame sauce ahead?
Yes. The sesame-paste sauce keeps for a few days in the fridge; just loosen it with a splash of warm water (or noodle water) before tossing so it coats the noodles evenly.
What are the traditional toppings?
Pickled radish or mustard greens for crunch and tang, chopped spring onion, a good drizzle of chilli oil, and sometimes a scattering of chopped peanuts.
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 tempting. 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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