Knife-Cut Noodles Recipe (Dao Xiao Mian)

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Water: Helps to bind the flour and salt together, forming the dough.

Salt: Enhances the flavor of the noodles.

When cutting the dough into strips, make sure to use a very sharp knife. This ensures clean cuts and prevents the noodles from sticking together. Additionally, you can lightly dust the dough with flour before cutting to further reduce sticking.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the noodles a chewier texture similar to traditional knife-cut noodles.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the noodles denser.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the noodles.

• water - Substitute with milk: Milk can make the dough richer and slightly softer.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, though it will also darken the color of the noodles.

• salt - Substitute with miso paste: Miso paste adds a complex, savory flavor and can enhance the overall taste of the noodles.

• Allow the noodles to cool completely after cooking. This prevents condensation, which can make the noodles soggy when stored.
• Toss the cooled noodles with a small amount of vegetable oil to prevent them from sticking together. Use your hands or tongs to ensure even coating.
• Place the noodles in an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date to keep track of freshness. Store in the refrigerator for up to 3 days.
• For longer storage, consider freezing the noodles. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the noodles to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• When ready to use frozen noodles, do not thaw. Instead, drop them directly into boiling water or broth and cook until they float, adding an extra minute or two to the cooking time.
• For reheating refrigerated noodles, briefly immerse them in boiling water or broth for 1-2 minutes until heated through. Alternatively, you can stir-fry them with your favorite vegetables and meat for a quick meal.

• Stovetop Method:

  1. Heat a pan over medium heat and add a splash of olive oil or sesame oil.
  2. Add the leftover noodles and stir-fry for 2-3 minutes until they are heated through.
  3. Optionally, add a splash of soy sauce or broth to enhance the flavor and prevent the noodles from drying out.

• Microwave Method:

  1. Place the noodles in a microwave-safe bowl.
  2. Add a tablespoon of water or broth to keep the noodles moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.

• Boiling Method:

  1. Bring a pot of water to a boil.
  2. Add the leftover noodles and cook for 1-2 minutes until they are heated through.
  3. Drain the noodles and serve immediately with your favorite sauce or broth.

• Steaming Method:

  1. Place the noodles in a steamer basket.
  2. Fill a pot with a small amount of water and bring it to a boil.
  3. Place the steamer basket over the boiling water and cover with a lid.
  4. Steam the noodles for 3-5 minutes until they are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the noodles in an oven-safe dish and cover with foil.
  3. Bake for 10-15 minutes until the noodles are heated through.
  4. Optionally, add a splash of broth or sauce before covering to keep the noodles moist.

• Large bowl: To mix the flour and salt together and gradually add water to form a dough.

• Measuring cups: To measure the flour and water accurately.

• Measuring spoons: To measure the salt precisely.

• Wooden spoon: To stir the mixture while adding water.

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Rolling pin: To roll out the dough into a flat sheet.

• Sharp knife: To cut the dough into thin strips.

• Pot: To bring water to a boil for cooking the noodles.

• Strainer: To drain the cooked noodles after boiling.

Prepare ingredients in advance: Measure and mix flour and salt ahead of time to streamline the process.

Use a food processor: Quickly mix the dough using a food processor instead of kneading by hand.

Rest the dough overnight: Let the dough rest in the fridge overnight to save time on the day of cooking.

Boil water early: Start boiling water while you cut the noodles to reduce waiting time.

Use a pasta machine: Speed up the process by using a pasta machine to roll and cut the noodles.