Making your own noodles from scratch sounds like a big commitment, but scissor-cut noodles are here to prove otherwise. The dough comes together with just three ingredients, and instead of rolling and cutting like traditional noodles, you snip pieces of dough straight into boiling water with a pair of kitchen scissors. No pasta machine, no special knife, no technique required.
Post updated April 2026
Once your noodles are cooked, they get tossed in a garlicky oyster sauce that is salty, savoury and a little bit addictive. There’s also a secret ingredient in there that might raise an eyebrow or two, but trust me on this one.
Jump to:
Why You’ll Love This Recipe
This one is a keeper for so many reasons, here’s why it deserves a spot in your regular rotation:
- A sauce you’ll want to put on everything — garlicky, salty, umami-packed and finished with a secret ingredient that takes it over the top.
- No special equipment — all you need is a bowl, a pot of boiling water and a pair of kitchen scissors. That’s genuinely it.
- Three ingredient dough — flour, salt and water. You almost certainly have everything you need already.
- Incredibly satisfying texture — thick, chewy and irregular in the best way. These noodles soak up sauce like nothing else.
- Ready in under an hour — including resting time for the dough.
Ingredients & Substitutions
Here’s everything you’ll need to make these scissor-cut noodles from scratch.
For the noodles:
- All purpose flour — Also known as plain flour.
- Salt — just a little, to season the dough itself.
- Water — tepid (lukewarm) water helps the dough come together smoothly. Not too hot, not cold straight from the tap.
For the garlic oyster sauce:
- Butter — ideally unsalted so you can control the seasoning.
- Garlic — freshly minced is best.
- Spring onions — the white and green parts are both used, just at different stages of cooking.
- Oyster sauce — the star of the sauce. Deep, salty and full of umami. Use your favourite brand.
- Light soy sauce — adds a little extra seasoning and depth.
- Parmigiano Reggiano — t melts into the sauce and adds a richness that just works.
To serve:
- Chilli crisp, roasted sesame seeds and spring onion greens.
How to Make Scissor-Cut Noodles with Garlic Oyster Sauce
Making this recipe is split into two parts — the dough and the sauce. The dough needs a little resting time, so get that started first and the sauce comes together quickly while you cook the noodles.
Make the dough
Step 1: Add the flour, salt and water to a bowl and stir with a pair of chopsticks (or a fork) until large clumps form.
Step 2: Tip out onto a bench and knead for around 10 minutes, picking up any dry bits of flour as you go, until the dough is smooth.
Step 3: Wrap in plastic wrap and rest at room temperature for 20 to 30 minutes.
Cook the noodles
Step 4: Bring a large saucepan of salted water to a rapid boil. Hold the ball of dough in one hand and a pair of sharp kitchen scissors in the other. Snip small pieces of dough directly into the boiling water — they will naturally take on a little oblong shape.
Step 5: Once all the dough is in, cook for another couple of minutes until cooked through. Reserve about a third of a cup of the cooking water before draining.
Make the sauce
Step 6: Heat a fry pan over medium heat and melt the butter until it begins to bubble. Add the garlic and white parts of the spring onion and sauté for a minute until fragrant.
Step 7: Add half the reserved cooking water, then the oyster sauce and soy sauce. Stir to combine.
Step 8: Add the noodles and toss to coat. Grate over the parmesan if using, add the remaining cooking water and stir until the sauce is glossy.
Step 9: Divide between two bowls and top with chilli crisp, sesame seeds and spring onion greens.
Tips for the Best Scissor-Cut Noodles
- The dough should feel smooth and not sticky after kneading. If it’s sticking to your hands, add a tiny bit more flour.
- Don’t skip the resting time. 20 to 30 minutes makes the dough much easier to work with and gives you a better texture in the finished noodle.
- Keep your scissor snips small and fairly uniform so the noodles cook evenly. Around 2cm is a good guide.
- Reserve your cooking water before you drain. It’s easy to forget and it makes a real difference to the sauce.
- Work quickly when tossing the noodles in the sauce so they don’t clump together.
Sauce Variations
- Skip the parmesan — if the idea of cheese in a Chinese-inspired dish feels wrong to you, leave it out. The sauce is still delicious without it.
- Add protein — thinly sliced beef, prawns or a soft boiled egg all work beautifully on top.
- Make it spicy — add a spoonful of chilli crisp into the sauce itself rather than just as a garnish, or stir through a little gochujang for a Korean twist.
- Try a different sauce — these noodles are a great base for other sauces too. Try my roasted capsicum pasta sauce or gochujang rosé sauce both work really well, just use your scissor-cut noodles instead!
- Use store bought noodles or pasta — if you’re short on time, cook packaged noodles or pasta to al dente and toss through the sauce instead.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can make the dough up to a day ahead and store it wrapped in plastic wrap in the fridge. Just bring it back to room temperature before you start cutting.
Can I freeze scissor-cut noodles?
You can freeze the uncooked dough, just wrap it well and freeze for up to a month. Defrost in the fridge overnight before using. Cooked noodles don’t freeze as well as the texture can change.
What if I don’t have oyster sauce?
Hoisin sauce is the closest substitute and will give you a similar sweet, savoury flavour. The sauce will be slightly different but still delicious.
Can I use a different flour?
All purpose flour is best here. Bread flour will make the noodles chewier, which some people love. Avoid self-raising flour as the baking powder will affect the texture.
Do I have to add parmesan?
No you don’t, it’s completely optional. But if you’re on the fence, give it a try at least once. It melts into the sauce and adds a richness that is hard to put your finger on.
🎥 Video: Watch How To Make Garlic Oyster Sauce Scissor-Cut Noodles
More Noodle Recipes
If you loved these scissor-cut noodles, here are a few more noodle and pasta dishes worth adding to your list.
- Gochujang Rosé Pasta — creamy, spicy and satisfying. One of those sauces you’ll want to make on repeat.
- Knife-Cut Noodles — same dough, different technique. A great next step once you’ve mastered the scissor method.
- Tomato Kimchi Cold Noodles — tangy, spicy and refreshing. Perfect for when you want something bold but no heat required.
📖 Recipe
Garlic Oyster Sauce Scissor-Cut Noodles
Ingredients
Scissor-cut noodles
- 200 g all purpose flour
- ½ teaspoon salt
- 100 mL tepid water
Garlic oyster sauce
- 40 g butter
- 2 cloves garlic minced
- 2 spring onions finely sliced
- 40 g oyster sauce
- 10 mL light soy sauce
- 1 portion scissor-cut noodles
- ⅓ cup Parmigiano Reggiano finely grated (optional)
Instructions
Scissor-cut noodles
- Add the flour, salt and water to a bowl and stir with a pair of chopsticks until large lumps form.
- Turn out onto a benchtop and begin kneading, picking up any dry bits of flour as you go. Knead for 10 minutes until the dough becomes smooth.
- Wrap in plastic wrap and let rest at room temperature for 20 to 30 minutes before using.
- Bring a saucepan of salted water to the boil. Once rapidly boiling, hold the ball of dough in one hand and a pair of sharp kitchen scissors in the other. Snip small pieces of dough directly into the boiling water — they will take on an oblong shape naturally.
- Once you’ve cut all of the dough into the water, allow to boil for another couple of minutes before draining. Reserve a third of a cup of the cooking water.
Garlic oyster sauce
- Heat a fry pan over medium heat and add the butter, melting until it begins to bubble.
- Add the garlic and the white part of the spring onions and sauté for a minute until fragrant.
- Add half of the reserved cooking water, followed by the oyster sauce and soy sauce. Stir well to combine.
- Add the cooked noodles and toss lightly. Grate over the parmesan if using, then pour over the remaining cooking water. Stir everything well to emulsify.
- Divide among two bowls. To serve, drizzle over chilli crisp and sprinkle with spring onion greens and sesame seeds.
Leave a comment