Hubei Hot Dry Noodles (Re Gan Mian)

Ingredients

• 200g fresh thin wheat noodles (alkaline-style if available)
• 3 tbsp Chinese sesame paste
• 1 tbsp toasted sesame oil, plus 1 tsp for the noodles
• 2 tbsp warm water
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1 clove garlic, minced
• 2 tbsp chili oil
• 2 tbsp chopped pickled mustard stem (zha cai)
• 2 spring onions, thinly sliced
• 2 tbsp roasted peanuts, crushed
• 1 tsp Chinese black vinegar

Before you cook

• Stir the minced garlic into 1 tablespoon of hot water and set aside to mellow for 5 minutes.
• Whisk the sesame paste with the 1 tablespoon sesame oil and the warm water in a small bowl until smooth and pourable.
• Stir the soy sauces and sugar into the sesame mixture.

Steps

1. Bring a large pot of water to a rolling boil.
2. Drop the noodles into the boiling water and cook for one minute less than the package instructs.
3. Drain the noodles and toss them immediately with the teaspoon of sesame oil so they don't clump.
4. Spread the noodles on a tray to cool and air-dry for 2 minutes.
5. Return the noodles to the boiling water for 10 seconds to reheat.
6. Drain the noodles well and divide them between two bowls.
7. Pour the sesame sauce over the hot noodles.
8. Spoon the mellowed garlic water over the top.
9. Scatter the pickled mustard stem, spring onions, and peanuts over each bowl.
10. Drizzle with the chili oil and black vinegar.
11. Toss everything together at the table just before eating so the sauce coats every strand.