🇨🇳 China · Food
Wuhan Hot Dry Noodles
By eatmundo · July 12, 2026
🇨🇳 CNA classic breakfast staple featuring al dente noodles coated in a savory, nutty sesame-peanut paste. It is a hearty, fragrant dish that packs a spicy punch.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 2 liters of water in a large pot over high heat.
- 2
Add 300g wheat noodles and cook for 3 minutes until al dente.
- 3
Drain the noodles thoroughly in a colander, shaking off all excess water.
- 4
Toss the noodles immediately with 1 tablespoon of sesame oil to prevent sticking.
- 5
Whisk 2 tablespoons peanut butter and 3 tablespoons soy sauce in a bowl until smooth.
- 6
Pour the sauce over the noodles and add 2 tablespoons chili oil.
- 7
Garnish with pickled radish and scallions to add crunch and brightness.
- 8
Mix vigorously before eating to ensure every strand is coated in the thick sauce.
Frequently Asked Questions
What type of noodles are best for Wuhan Hot Dry Noodles?+
Use alkaline wheat noodles, which have a distinct yellow color and a firm, chewy texture that holds up well to the thick sauce.
How do I prevent the noodles from sticking together?+
After boiling, toss the hot noodles with a small amount of sesame oil and spread them out to cool slightly before adding the sauce.
Can I use regular peanut butter instead of Chinese sesame paste?+
While you can substitute creamy peanut butter thinned with sesame oil, authentic Wuhan style requires roasted sesame paste for its signature nutty, savory flavor.
What is the common mistake to avoid when mixing the sauce?+
Avoid adding the sauce directly to the pot; always mix the soy sauce, chili oil, and sesame paste in the serving bowl first to ensure a smooth, emulsified consistency.
