Delicious, chewy knife-cut noodles are only three ingredients away - serve with your favourite sauce or soup for a restaurant-quality dish.
Nothing beats the taste and texture of fresh noodles. I am lucky enough to live quite close to a great Asian grocer, and if I can get my hands on the fresh version of the noodles I need, you know that that is what I'll be buying. It's the chewiness for me. Fresh noodles have a wonderful bouncy texture that makes your bowl of noodles even more moreish than usual.
Hand-cut or knife-cut noodles (dao xiao mian), are a simple three ingredient recipe. They are often confused with hand-pulled noodles. While similar, hand-pulled noodles are usually wider and thinner, having gone through the process of stretching. While pulling noodles requires a bit of practice, knife-cut noodles is as simple as taking a sharp blade and slicing through the dough to whatever thickness you'd prefer. Even then, technique and experience isn't really required at all. For these reasons, hand-cut noodles are a great entry recipe into the world of making your own noodles at home.
You can serve your noodles any way you'd like, but my favourite is Garlic Oyster Sauce Noodles. Salty and fragrant with aromatics, this dish comes together in 15 minutes! Alternatively, something like Spicy Cumin Beef Noodles is another way you could use your homemade knife-cut noodles.
Watch the video for knife-cut noodles here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Knife-Cut Noodles
Ingredients
- 400 g all purpose flour
- 1 teaspoon 5g salt
- 200 mL tepid water
Instructions
- Add flour and salt to a bowl and stir with fork or chopsticks.
- Make a little well in the centre and pour in your water a bit at a time, stirring in between. Follow this by squishing together the dough with your hands. Your dough will be lumpy and quite dry looking.
- Turn out on to a floured bench top and knead for 10-15 minutes until dough is smooth. Shape into a ball and cover. Leave for 30-60 minutes to rest.
- Cut into 4 pieces, roll out into a long rectangle about 2 millimetres thick. For more evenly sized noodles, trim top and sides into a neat rectangle. Fold the dough over lengthways, 4-5 times. Using a sharp knife, cut into 0.5-1 centimetre pieces.
- Unravel your noodles and dust with flour to avoid dough sticking together. Repeat with any remaining dough.
- To cook, bring a pot of salted water to the boil. Fresh noodles will take 3-5 minutes to cook. Once al dente, transfer directly to your pan of sauce.
Notes
- Cut these noodles as thick as you'd like!
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