Cai Lin Ji Hot Dry Noodles
The soul breakfast of Wuhan! Cai Lin Ji hot dry noodles feature thick sesame sauce coating chewy noodles, topped with spicy pickled radish and scallions – taste authentic Jiangcheng in every bite.
Ingredients
9 items- Alkaline noodles (specifically for hot dry noodles) 300g
- Sesame paste 80g
- Sesame oil 30ml
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Spicy pickled radish 30g
- Scallions 2
- Salt 1 tsp
- Sugar 1/2 tsp
Nutrition
Steps （8 steps）
Make sauce: Combine 80g sesame paste and 10ml sesame oil in a bowl; stir in one direction until smooth. Add 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tsp salt, and 1/2 tsp sugar; mix well and set aside.
Prepare toppings: Finely dice 30g spicy pickled radish into small cubes. Thinly slice 2 scallions into rings. If desired, also chop a small amount of pickled beans; set aside.
Cook noodles: Bring a large pot of water to a boil over high heat. Add 300g alkaline noodles, gently loosen with chopsticks. Cook about 2 minutes until no raw core but still firm; drain well.
Oil and cool: Shake drained noodles to remove excess water. Spread on a tray brushed with 20ml cooked oil. Toss with chopsticks while using a fan to cool rapidly, until strands are separate and glossy.
Reheat noodles: Bring water back to a boil. Place a serving of noodles in a sieve, dip into boiling water for about 15 seconds, then drain and transfer to a bowl.
Add sauce: Drizzle about 2 tbsp of the prepared sesame sauce over the noodles. Toss quickly with chopsticks until every strand is evenly coated.
Add toppings: Sprinkle the chopped pickled radish, optional pickled beans, and scallions on top. Add 1 tsp garlic water if desired.
Final seasoning: Add a splash of vinegar and chili oil to taste. Toss again thoroughly. Serve immediately for the best texture and rich sesame aroma.
Tips
Do not overcook the noodles; cook just until done. The fan-cooling step after oiling gives the noodles a springy, non-sticky texture.
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