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Vegetarian, East Asian

Wuhan hot dry noodles with sesame sauce

Wuhan hot dry noodles are a Chinese noodle dish coated in a thick sesame paste sauce, served without broth. For 4 people, they come together in 25 minutes, are very easy to make, and cost about €1.80 per serving. The key is whisking the sesame paste with warm water first so the sauce turns smooth enough to coat every strand.

Tonight, noodles coated in a thick sesame sauce, with crunchy pickled vegetables and scallions, really satisfying.

Wuhan hot dry noodles with sesame sauce
Total time
25 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer

There's no broth here, just thin noodles wrapped in a thick, clingy sauce made from sesame paste, soy sauce, and a splash of chili oil. The flavor is round and slightly toasty from the sesame, sharpened by raw garlic and the tang of black vinegar. Pickled vegetables and cucumber add the crunch that balances everything out, while fresh scallions wake up every bite.

This is a great pick for a weeknight when you don't want to spend much time cooking but still want a bowl packed with flavor. Mon Chou suggests it when you're after a vegetarian recipe that breaks from the usual routine, with no meat or fish and ingredients that keep well in your pantry.

The ingredients

4 people

Pantry

  • Thin Chinese noodles 320 g
  • Tahini (sesame paste) 4 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Black vinegar or balsamic vinegar 2 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Chili oil 2 tbsp
  • Pickles or pickled vegetables 4

Fruits and vegetables

  • Garlic 2 cloves
  • Scallions 4
  • Cucumber 1

Allergens Gluten, Soy, Sesame

The step by step recipe

  1. Whisk the tahini with 6 tablespoons of warm water, then add the soy sauce, vinegar, sesame oil, chili oil, and pressed garlic. 3 min

    Add the water in small splashes while whisking.

  2. Cut the scallions, cucumber, and pickles into small pieces.

    The smaller they are, the better they slip between the noodles.

  3. Cook the noodles in boiling water, drain them, and toss with a little oil. 4 min

    A drop of oil keeps them from sticking together.

  4. Pour the sauce into the bottom of each bowl, then add the hot noodles.

    The heat from the noodles mellows the raw garlic.

  5. Top with scallions, cucumber, and pickles, and toss everything right at the table.

    Toss by lifting the noodles up, like tossing a salad.

Our tips to get it right

  • Save a splash of the noodle cooking water, it loosens the sauce if it turns too thick once mixed with the hot noodles.
  • Serve the noodles right out of the pot, the heat melts the sauce and mellows the raw garlic without letting it turn bitter as it cools.
  • Crush the garlic at the last minute instead of ahead of time, its flavor stays sharper and less harsh.

The variations

  • Swap the sesame paste for peanut butter for a rounder, slightly sweeter sauce.
  • Add pan fried cubes of firm tofu for extra protein, the dish stays fully vegetarian.
  • For kids, cut back on or skip the chili oil and serve the cucumber and pickles on the side.

What to serve it with

  • A light vegetable soup
  • Hot green tea
  • Salted edamame as a starter

Storage

The sauce keeps for 2 days in the fridge in a sealed jar, kept separate from the cooked noodles. Already mixed noodles are best eaten the same day, since they soften as they cool. This dish doesn't freeze well.

Questions about this dish

Can you use a different sesame paste instead of tahini?

Yes, white or toasted sesame paste works well too, as long as it loosens into a pourable sauce with warm water. If it stays too thick, whisk in the water a little at a time.

What noodles work if you don't have thin Chinese noodles?

Thin wheat noodles or thin spaghetti work fine, as long as they stay slightly firm after cooking. Avoid thick noodles, they don't carry the sauce as well.

Can you make the sauce ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Take it out right before serving so it isn't too cold on the hot noodles.

What if you don't have pickled vegetables or pickles on hand?

You can swap them for diced radishes or lightly vinegared Chinese cabbage. The point is to have something crunchy and a bit tangy to balance the sauce.

How long does it take to make a bowl of Wuhan hot dry noodles with sesame sauce?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a bowl of Wuhan hot dry noodles with sesame sauce?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bowl of Wuhan hot dry noodles with sesame sauce cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Always check the labels of the products you buy.

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