Instructables
Picture of Hot and Dry Noodles -- Re Gan Mian (�rb)
Re Gan Mian is a famous dish from the city of Wuhan (fI) in the Chinese province Hubei (V). With a population of 9.8 million, Wuhan rivals the size of New York City. Re Gan Mian is one of "China's five famous noodles". This instructable will teach you how to make Hot and Dry Noodles so you can experience a part of Chinese History and Culture!
 
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Step 1: Gather the Materials

You will need:
-- Thin Spaghetti
-- Black Pepper
-- Crushed Red Pepper Flakes
-- Sichuan Peppercorns
-- Vegetable Oil
-- Dark Soy Sauce
-- Sesame Oil
-- Sesame Sauce (Tahini Dressing)

Most of these ingredients can be found at any Oriental food store.

Note that Dark Soy Sauce is different from regular Soy Sauce (the kind that you can buy at many Western grocery stores -- it will specifically say "Dark" Soy Sauce on the bottle. Dark Soy Sauce has a darker color and contains much less salt than regular Soy Sauce.)

Step 2: Make the "Spicy Oil"

Picture of Make the
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This recipe will make more spicy oil than you need to make one meal for two, You can save it in the fridge for later.

Mix one tablespoon of crushed red pepper flakes and a half teaspoon of Sichuan Peppercorns in a small bowl that can withstand the heat of hot oil. Then use a small skillet to heat a quarter cup of vegetable oil at high heat until the oil is very hot. You should be able to see a little smoke coming off of the surface of the oil. Be very careful not to touch the oil at this point, as it will be very hot!

Turn off the heat and carefully pour the hot oil into the bowl containing the red pepper flakes and Sichuan Peppercorns. Let the bowl sit for about 10 minutes before touching it. If you need to touch the bowl, use a baking mitt to protect yourself from the heat.

Thank you so much for posting this, I've been missing re gan mian ever since I left Wuhan. I want to know, though, how spicy is this recipe? When I was in Wuhan, most of the better quality (according to the locals) re gan mian was too spicy for me, but the more run-of-the-mill stuff was more mild and the primary flavor was sesame-soy, and that was the kind I liked. If I don't want it to be spicy, should I skip the red pepper spicy oil step and just use straight-up vegetable oil? Or should I still do it, but only with a little red pepper? (Planning to leave out Sichuan peppercorns entirely... didn't like those at all.) Thanks!

RPTipton1 year ago
Oh yeah!!!! I'm doing this!