Reganmian or hot dry noodles is the “signature dish” of Wuhan, says Ying Chang Compestine, the East Bay author behind 2022’s “Morning Sun in Wuhan” (Clarion Books, $17). (The New York Public Library named it one of 2022’s “Best Books for Kids” – read a Q&A with Compestine here.) It’s simple to make and extremely satisfying, especially in cold weather, with its bracing zing from spicy-sesame dressing.
“At home I’m on a low-carb diet,” says Compestine. “But the last time I went to Wuhan, I was like, ‘Forget about that.’ I ate it every day. It brings back a lot of my childhood memories.”
Hot Dry Noodles
Makes 4 servings
INGREDIENTS
12 ounces rice noodles, fresh or dry
¾ cup Spicy Sesame Sauce (see below for recipe), homemade or store-bought
¼ cup julienned cucumber (peeled, seeded and cut into matchsticks)
¼ cup bean sprouts (optional)
¼ cup chopped roasted peanuts or any other nuts you prefer
DIRECTIONS
Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Place noodles in a large bowl. Pour the Spicy Sesame Sauce over the noodles. With chopsticks, toss noodles to evenly coat with sauce. Garnish with cucumber, bean sprouts (if using) and roasted nuts. Divide into four small serving bowls and enjoy with chopsticks.
Spicy Sesame Sauce
Makes ¾ cup
INGREDIENTS
½ cup toasted black or white sesame seeds
2 cloves garlic, chopped
1 green onion, green and white parts, chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons sesame oil
¼ teaspoon fresh chili or dry red pepper flakes
¼ teaspoon salt
DIRECTIONS
Put all the sauce ingredients in a blender. Blend on high for about 30 seconds or until smooth. Cover and let the flavors meld in the refrigerator for about 30 minutes or overnight before using.
— Courtesy Ying Chang Compestine
