Wuhan Noodles

SERVES 4PREP COOK

noodles (4 servings)

2cups

white flour or 1 cup white flour and 1 cup semolina flour

½teaspoon

salt

10tablespoons

water

1/2teaspoon

burnt baking soda

  1. Combine flour, with salt and burnt baking soda. Add water and knead on surface for 15m.

  2. Wrap tightly in a plastic wrap. Let it rest for 1 hour.

  3. With a rolling pin, roll out the dough to create sheets.

  4. With a knife, cut into strips.

sauce

½cup

vegetable stock

¼cup

sesame paste, a.k.a. tahini

½teaspoon

five spice powder

2cloves

garlic, finely minced

2tablespoons

soy sauce

2tablespoons

dark soy sauce

2tablespoons

black vinegar

1tablespoon

sugar

2tablespoons

chili oil

  1. In a bowl, combine all ingredients.

alkaline boiling water

8cups

water

1teaspoon

baking soda

  1. 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

  1. In a large bowl, place noodles and pour sauce over. Gently toss. Garnish with green onions and pickled radish.