Wuhan hot dry noodles

Use cooked alkaline noodles and cooked minced pork, not raw substitutes; check storage and reheating directions. Peel and mince the infusion garlic in a heatproof bowl, add the listed hot infusion water and stir with a spoon. Set a 10 min steeping check and use freshly. For each 250 g cooked noodles, stir and measure 30 ml garlic water including fine garlic bits; leave the remainder unused. Measure it separately from the hot water used later to thin sesame paste. Chop scallion, pickled beans and radish.

Stir the sesame paste, then add the hot thinning water a little at a time until pourable but still spoon-coating; you may not need it all. Mix in soy sauce and garlic water, taste and add a little optional salt only if needed.

Heat the cooked minced pork with the broth in a small pan, stirring until hot throughout. Reheated chilled cooked food should reach 74°C in the center. Keep hot while finishing the noodles.

Boil water in another pot, add and loosen the cooked noodles, and reheat as labeled until hot throughout. Drain thoroughly. Brief reheating does not cook raw noodles, and products differ in thickness and storage condition.

While hot, toss the noodles with sesame dressing and hot pork, then add radish, pickled beans, scallion and optional chili oil. Add dressing gradually until it coats the noodles and serve immediately.