18 Replies to “Homemade Hot Dry Noodles”

  1. Reganmian is a traditional Chinese dish where noodles are served with flavourful beef stock – lou mei and other garnishes like crushed peanuts, pickled carrots or beans, sesame sauce, soy sauce, fresh garlic, chilli oil, coriander and scallions.

    Noodles are the main element of this dish so making fresh is the best way to go. My favourite is Udon, easy to make and tastes fantastic, I bet you will enjoy it as much as I did at the moment when everything mixes together and you take the first bite.

    You don’t have to add all of the toppings to make it delicious. Instead of chilli oil, I used my homemade chilli sauce and it worked great. I also pickled carrot with my quick hot pickle.

    **Ingredients for Udon:**

    * 500g (17.6oz) of plain flour
    * 250g (8.8oz) of warm water
    * 20g (0.7oz) of salt
    * cornstarch for dusting

    **Ingredients for lou mei:**

    * 400ml (0.42quarts) of beef or stock
    * 3tbsp sesame oil
    * 20g (0.7oz) of fresh ginger peeled and sliced
    * 3 garlic cloves peeled and sliced
    * 1 small shallot sliced
    * 1spring onion sliced
    * 3tbsp Shaoxing wine
    * 1tbsp brown sugar

    **Spices for lou mei:**

    * 2 small cinnamon sticks
    * 3 bay leaves
    * 10 peppercorns
    * 20 fennel seeds
    * 10 cloves
    * 5 cardamon pods
    * 3 star anise


    **Instructions for Noodles (4 portions) :**

    **1.** Dissolve the salt in warm water and mix into the flour, knead for **8 minutes** until a smooth dough ball is formed (it may be hard at the beginning but it will soften as gluten forms) Then rest it covered to prevent drying for **30 minutes**.


    **2.** After resting it is time for final kneading and the easiest way to get it done is by placing the dough in a plastic bag and stepping on it until it spreads out then folding it into a ball again and repeating this two more times. You can also roll it with a pin but it is a lot harder to do so. After you finish rest the dough for at least **2 hours or overnight**.

    **3.** Roll the dough flat to **1/4 of an inch** then fold it on itself and slice equal noodles.

    **4.** Boil the noodles in salty water for **12 minutes** (do it in 3 batches) then run them under cold water to set the starch on the outer surface (this makes them silkier and prevents from sticking)

    **5.** To serve the noodles, deep them in boiling water for **15 seconds** then place in the bowl, add a small ladle of lou mei and garnish with other toppings.

    **Instructions for Lou mei:**

    **1.** Heat **3tbsp of sesame oil** in a medium pan then add, garlic, ginger and onion. Fry for couple minutes then add seven spices, fry for another couple minutes to release the aroma.

    **2.** Add Shaoxing wine, beef stock and brown sugar then simmer for about **30-60 minutes.**

    **3.** Once ready you can store in the fridge for up to 4 days.

    **Quick Pickled Carrot:**

    * 100g (3.5oz) carrot, peeled and chopped into matchsticks
    * 100ml (0.1quarts) of red wine vinegar
    * 50g (1.8oz) of brown sugar

    Combine vinegar and sugar then bring to boil and remove from the heat, add carrot matchsticks and make sure it is submerged. After 15 minutes the pickle is ready, you can store it in the fridge for future use.

    **Homemade Chilli sauce:**

    * 5 chillis (green or red) seeds removed
    * 20g (0.7oz) of ginger, peeled and diced
    * 8tbsp of chopped tomato
    * 1/2 lime juice
    * 1/2 tsp sugar
    * 1/2 tsp salt
    * 4tbsp rapeseed oil

    Blend everything together in a food processor, it makes more than you need for this recipe so you can store it for the future in the fridge.

    Blog post with more photos: [https://www.insightflavour.com/post/homemade-hot-dry-noodles](https://www.insightflavour.com/post/homemade-hot-dry-noodles)

  2. Thank you thank you! My husband used to live in China and talks so much about this dish. Iā€™m going to surprise him with it.

  3. Excellent, I’ve wanted to try and make udon noodles for awhile now! I’m happy the recioes is less daunting than I expected.

    Could you also ID the dab of red meat(?) paste on the noodles and the sprinkle of white crumbles from the photo?

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