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Springy alkaline noodles are tossed in a rich sesame paste with pickled vegetables, dried shrimp, and chili oil. This Hubei breakfast family staple is hearty, protein-boosted, and uniquely addictive.
Bring a large pot of water to a boil, then add alkaline noodles. Cook noodles for 3 minutes until springy yet firm, stirring gently to prevent sticking.
Drain noodles thoroughly and immediately rinse under cold water to stop cooking; toss lightly with 1 tsp sesame oil to prevent clumping.
In a mixing bowl, whisk sesame paste with 2 tbsp warm water, soy sauce, Chinkiang vinegar, sugar, and salt, stirring until creamy and smooth.
Briefly soak dried shrimp in hot water for 5 minutes; drain well and chop finely. Dice pickled mustard greens and slice scallions thinly.
To assemble, divide noodles into bowls. Top with sesame paste mixture, pickled mustard greens, dried shrimp, scallions, and bean sprouts. Drizzle each serving with chili oil and extra sesame oil. Toss well before eating.
