Hot Dry Noodles: The Traditionally Vegan and Addictive Dish From Wuhan

3 Mins Read

Hot dry noodles are the Asian dish you need to try.

As a Hong Kong-based journalist hailing from Wuhan reminded us in a heartfelt open letter, it’s time to take stock and reflect on some of the traditions her hometown is known for, including the beloved local dish “Hot Dry Noodles”–which happens to be accidentally vegan and so delicious.

Source: Zhihu

Hot dry noodles: the addictive vegan dish from Wuhan 

Re gan mian, which translates to hot and dry noodles, is the traditional dish of Wuhan, the capital of Hubei province in central China. Also known as the “Wuhan noodle”, this dish has had a long-standing history in Chinese food culture for almost 100 years and is unique because, unlike many Asian noodle dishes, the noodles aren’t served in soup. Instead, the dish is served “dry” with the vegan-friendly alkaline noodles coated in a rich, thick and creamy sesame sauce and topped with fresh spring onions. While the main seasoning is sesame paste, sometimes, the noodles are also topped with pickled spicy radish, which also originates from Hubei province. 

And true to Wuhan cuisine, which shares with its nearby Sichuanese counterpart, the dish makes extensive use of chilies. Chilies are deeply embedded within both Wuhan and Sichuan food cultures because the regions face a humid climate, which can be balanced out with hot and spicy foods in traditional Chinese medicinal beliefs. While preparing the seasoning and sauce of hot dry noodles, Wuhanese people typically use chili oil and fresh coriander to bring out both the delicious taste of sesame and give a kick of heat. 

This dish is so significant in Wuhan food culture that it is a popular breakfast food in the city, often sold in street carts and restaurants across towns as early as 5 am, all throughout the day until the evening, where the famous dish appears at night markets as a late-night snack. 

Source: Woks of Life

Make your own hot dry noodles

“Wuhan noodles” calls for alkaline noodles, the most common type of ramen noodle available in most supermarkets across Asia, which are made out of wheat flour and kansui (alkaline water) to give its salty taste and springy quality. If they happen to be unavailable, they can be easily substituted for spaghetti (cooked al dente) for a similar texture and taste, or gluten-free versions to suit individual dietary preferences.

For the seasoning and sauce, hot dry noodles typically contain five spice powder, a blend of cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, sesame paste, sesame oil, light and dark soy sauce and salt. Once the sauce is mixed in to coat the cooked noodles, top the dish with a sprinkle of chopped green onions, pickled radish, chili oil and coriander.

Lead image courtesy of Sohu.


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

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