Hot Dry Noodles

Hot Dry Noodles

Hot Dry Noodles, not the most inspiring name for a dish, but don’t let it put you off, this is an absolute cracker. 

I had these noodles in Cambridge from a stall on the market called Jian Bing. I don’t know why I chose them as the picture wasn’t great and the name, even less inspiring. However, the food was stunning. We bought it and sat on the wall outside Kings College, probably the nicest place to eat a streetfood lunch in Cambridge. The noodles were so tasty, so spicy, so inspiring. When I got home we did the research and here’s our take on them. 

Cooking surfaces

Balti Bowl

BBQ Temperature


BBQ Temperature


  • 2 portions of Dan Dan noodles – these are wheat noodles and can be substituted with ramen or even spaghetti, precook until they are al dente and cool with cold water. Then drain.
  • 2 tbsp groundnut oil
  • 2 cloves garlic, crushed
  • 4 spring onions, cut into small slices for the white bit and 2 cm pieces for the green part
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tbsp toasted sesame paste – if you can’t get it use 2 tbsp tahini and 1 tsp sesame oil
  • 4 tbsp pickled long beans – if you can’t get them from your local Asian store, use fine green beans
  • 2 leaves of pickled mustard leaves – substitute could be some sauerkraut
  • 1 tbsp black Chinese vinegar – substitute 1 tbsp rice wine vinegar
  • Chilli oil to taste – we like the crispy chilli oil 
  • Sliced pickled radish to garnish
  • 1 Spring onion to garnish
  • Sesame seeds to garnish
  • Crispy shallots (deep fried on a low heat for 30 minutes)
  • 1 thai red chilli


  • Big Green Egg Wok
  • EGGspander Basket

Please quote me for:

New Field

New Field



  1. Set up your Big Green Egg for a direct cook with either your stainless steel grid, or preferably your EGGspander basket. You need a temp of 200°C.
  2. Add your wok to get it hot.
  3. Once your wok is hot, pour in the groundnut oil, add the garlic and fry for 30 seconds. 
  4. Add your white pieces of spring onion and fry for a further 30 seconds. 
  5. Add your picked long beans or fine green bean pieces and fry for 30 seconds. 
  6. Drop in your part cooked noodles, light soy, dark soy, sesame oil, and your sesame paste (water it down with 4 tbsp of water before adding). 
  7. Stir together.
  8. Add your green pieces of spring onion and pickled mustard leaves and fry for 1 minute.
  9. Pour in your black vinegar and cook for 30 seconds. 
  10. Remove from the heat and add to bowls to serve. 
  11. Garnish with pickled radish, slices of green spring onion, crispy shallots, chilli,  sesame seeds, and chilli oil to taste. 

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg