Wuhan Noodles |
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2 | cups | white flour or 1 cup white flour and 1 cup semolina flour | ||
½ | teaspoon | salt | ||
10 | tablespoons | water | ||
1/2 | teaspoon | burnt baking soda | ||
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Combine flour, with salt and burnt baking soda. Add water and knead on surface for 15m.
Wrap tightly in a plastic wrap. Let it rest for 1 hour.
With a rolling pin, roll out the dough to create sheets.
With a knife, cut into strips.
½ | cup | vegetable stock | ||
¼ | cup | sesame paste, a.k.a. tahini | ||
½ | teaspoon | five spice powder | ||
2 | cloves | garlic, finely minced | ||
2 | tablespoons | soy sauce | ||
2 | tablespoons | dark soy sauce | ||
2 | tablespoons | black vinegar | ||
1 | tablespoon | sugar | ||
2 | tablespoons | chili oil |
In a bowl, combine all ingredients.
8 | cups | water | ||
1 | teaspoon | baking soda | ||
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In a pot of rapidly boiling water with baking soda, cook noodles until tender (~1m). Drain well.
4 | green onions, thinly cut on angles | |||
pickled radish |
In a large bowl, place noodles and pour sauce over. Gently toss. Garnish with green onions and pickled radish.