China · Alkaline noodles with sesame sauce
Wuhan hot dry noodles
Trace re gan mian from its alkaline wheat strand to the warm bowl of noodles tossed with sesame sauce.
- Make the strand
- Prepare for service
- Toss and finish
From ingredients to the bowl
- Make the strand
- Mix wheat flour and water with the selected food-grade alkaline ingredient. Roll and cut the dough to the profile of your reference bowl.
- Prepare for service
- In a shop-style workflow, prepare the noodles ahead, then briefly reheat a portion in hot water at service. Drain well before dressing.
- Toss and finish
- Toss the hot noodles with sesame sauce. Chopped preserved radish and scallions are examples of finishing ingredients.
Choose the service format
- Shop or commissary portions
- Trial portioning and handling between initial preparation and service. Check whether the strands separate after reheating and drain evenly.
- Convenience packs
- Hubei’s description of a convenience-style product includes a formed, non-fried hot-air-dried noodle block with seasoning packs. Test rehydration and sauce coverage together.
Production trial
What to record
Use the same sauce and portion size during trials. Compare bite before and after the expected hold, separation after reheating, and how evenly the sesame sauce coats the strands.