Easy Trending and Viral Scissor Cut Noodles and Knife Cut Noodles Recipe with an Umami Bomb Sauce by Kat Lieu

Hi friends! I received a pasta maker as a Christmas gift late last year, sparking a newfound passion for making my own noodles. Inspired by the culinary wonders of Shanxi, known as "noodle heaven," I've become obsessed with noodle-making. (Have you seen my miso black sesame pasta or boba pasta?) You may have recently seen my viral scissor-cut noodle reel, showcasing the unique cutting techniques that transform a simple dough into exquisite self-curling noodles. Shanxi's diverse noodle offerings, from lamian to dao xiao mian, have captivated my tastebuds and opened my eyes to the rich traditions behind each variety. Today, I invite you to join me in making knife-cut or knife-shaved noodles <3 If cutting noods off a piece of dough may result in you losing fingers, carefully snip them off instead with scissors, or flatten, fold, and cut into strands :) (the noodle dough, not your fingers).

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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https://www.instagram.com/p/Ctr7PoHrag-/

Yield 4

Author Kat Lieu

Prep time

20 Min

Cook time

10 Min

Inactive time

28 Min

Total time

58 Min

Print

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Easy Scissor Cut Noodles and Knife Cut Noodles Recipe with an Umami Bomb Sauce by Kat Lieu

I received a pasta maker as a Christmas gift late last year, sparking a newfound passion for making my own noodles. Inspired by the culinary wonders of Shanxi, known as "noodle heaven," I've become obsessed with noodle-making. (Have you seen my miso black sesame pasta or boba pasta?) You may have recently seen my viral scissor-cut noodle reel, showcasing the unique cutting techniques that transform a simple dough into exquisite self-curling noodles. Shanxi's diverse noodle offerings, from lamian to dao xiao mian, have captivated my tastebuds and opened my eyes to the rich traditions behind each variety. Today, I invite you to join me in making knife-cut or knife-shaved noodles <3 If cutting noods off a piece of dough may result in you losing fingers, carefully snip them off instead with scissors, or flatten, fold, and cut into strands :) (the noodle dough, not your fingers).

Ingredients

For the noodles

• 400 g all-purpose flour (this is about 3.3 cups)
• 250 g water (this is about 1 cup plus 1 tablespoon)
• 1/2 tablespoon miso
• cleaver or scissors

For the umami bomb sauce

• 2 tablespoons soy sauce
• 1/2 tbsp miso
• 2 tablespoons sesame oil
• 1 teaspoon furu optional
• 1 1/2 tablespoonssugar
• 2 tablespoons peanut butter (creamy)
• 1 tablespoons Shaoxing wine

For the stir fry:

• 1-inch ginger, sliced
• 4 garlic cloves, minced or sliced
• Proteins and veggies of your choice, about 1/2 cup or more if you’d like
• Neutral oil for frying (neutral oil includes canola, corn, vegetable, etc…)

For topping

• Chopped scallions and sesame seeds are optional

Instructions

1. Make the noodles by mixing the ingredients and kneading until a smooth dough forms. Cover and rest for 30 minutes. The dough is ready when you indent it, and it springs back. If the dough appears too dry, add a little more water. Too sticky and wet? Add more flour.
2. Mix the sauce by combining all the ingredients in a small bowl and set aside.
3. Bring a pot or saucepan of water with 1 teaspoon of salt to a boil. Hold the dough in your non-dominant hand and a knife or cleaver in your dominant hand and carefully shave or cut off thin slices of dough directly into the boiling water. The noodle takes only a few minutes to cook; once floating up, they're ready. Alternatively, shave off all the noodles first and then transfer them to boiling water. You could also use scissors to cut or alternately roll the dough out, flatten, then fold and cut strips. Refer to my Instagram for reference and unfurl each noodle.
4. Preheat a wok or frying pan over medium-high heat. Once smoking, add 2 tablespoons of neutral oil, ginger, and garlic. Stir-fry until aromatic before adding your proteins. Cook until thoroughly golden brown, then add the noodles and stir-fry. Toss in the vegetables and pour the sauce around the perimeter of the wok. Keep stirring and tossing so the noodles are coated with sauce.
5. Dish up and top with sesame seeds or chopped scallions if desired. Serve immediately.

Recommended Products:

YOSUKATA Carbon Steel Wok Pan – 11,8 “ Woks and Stir Fry Pans - Chinese Wok with Flat Bottom Pow Wok - Traditional Chinese Japanese Woks - Black Wok For Flat Stoves, Induction, Gas Stovetops

Silpat Silicone Mat

Modern Asian Baking at Home Cookbook

Waffle Maker

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