Hot Dry Noodle Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just tender (al dente), typically 3–5 minutes for fresh-style noodles. Stir to prevent sticking. Reserve 1 cup (240 ml) of cooking water, then drain the noodles and toss briefly with 1 tsp neutral oil to prevent sticking.

Prepare the tofu

Drain the firm tofu and pat dry. Crumble or cube the tofu into small bite-sized pieces (~1/2-inch). Heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add the tofu and sear until lightly golden on several sides, about 4–6 minutes. Remove and set aside. (Optional: press tofu beforehand for firmer texture.)

Prepare dry radish and sour bean

If the pickled/dry radish is very salty, rinse briefly and squeeze out excess liquid, then finely chop. If using fermented black beans, rinse and roughly mash or chop. Combine the chopped dry radish (3 oz) with the mashed sour fermented soybean (2 tbsp) and the seared tofu in a small bowl and set aside.

Make the sesame sauce: In a medium mixing bowl, whisk together 5 tbsp sesame paste, 1.5 tbsp light soy sauce, 1 tbsp black vinegar, 0.5 tsp sugar, 0.25 tsp salt and 5 tbsp warm water to loosen the paste into a smooth, pourable sauce. Taste and adjust: add more water for thinner texture, more soy for saltiness, or more vinegar for brightness.

Add heat and aromatics to sauce: Stir in 2 tbsp hot sesame/chili oil and the finely minced 2 cloves garlic. Mix until incorporated. If you prefer more heat, add additional chili oil to taste.

Finish the noodle bowl: Place the drained noodles into a large mixing bowl or serving bowls. Pour the sesame-garlic-chili sauce over the hot noodles. Add the tofu + dry radish + sour bean mixture, 2 tbsp sliced scallions, 1 tbsp toasted sesame seeds, 0.25 tsp cracked pepper, and 0.5 tsp sesame oil. Toss vigorously with tongs or chopsticks until noodles are evenly coated. If the mixture seems too thick, add reserved noodle cooking water, 1 tbsp at a time, until you reach a glossy, saucy consistency that clings to the noodles (usually 2–4 tbsp).

Taste and adjust final seasoning: Check for salt, acidity and heat. Add a splash more soy sauce for salt, a few drops of black vinegar for brightness, or an extra pinch of sugar if needed. Top with optional chopped cilantro and an extra sprinkle of toasted sesame seeds and sliced scallions for color and texture.

Serve immediately: Divide among bowls while hot. Hot Dry Noodle is best eaten immediately so the sesame sauce remains creamy and the noodles retain their texture.