Super Easy Scissor-Cut Noodles (油泼剪刀面)
User Reviews
5
Super Easy Scissor-Cut Noodles (油泼剪刀面)
Description
Super Easy Scissor-Cut Noodles rely on a simple dough of all-purpose flour, salt, and water, kneaded and rested until smooth, then coated lightly with oil. Using scissors, thin strips are cut directly into boiling water, allowing the noodles to cook quickly with a tender yet slightly chewy bite.
The seasoning combines finely chopped scallions, minced garlic, toasted sesame seeds, and a blend of dried chili flakes and ground chili that can be adjusted to individual heat preference. Sichuan peppercorn or alternative ground spices add warmth and complexity. Hot neutral cooking oil poured over the ingredients in bowls releases their aromas and infuses the dish with flavor. Light soy sauce and black rice vinegar bring savory and tangy balance.
This approach delivers a quick, fresh noodle dish that showcases the handmade noodles' texture and the bold flavor of the chili-tinged oil and seasonings. It can be served as a main or side, particularly appealing to those who appreciate warming spice and textured noodles.
Ingredients
For the noodles
- 250 g all-purpose flour see note 1
- ¼ teaspoon salt
- 125 g water see note 2
- ½ teaspoon neutral cooking oil for coating, generic cooking oil
For the seasoning (for 2 bowls)
- 1 tablespoon scallions finely chopped
- ½ tablespoon garlic minced
- 1 teaspoon dried chili flakes or to taste (see note 3
- ½ teaspoon ground dried chili or to taste (see note 3)
- ½ teaspoon Sichuan peppercorn or five spice powder, cumin powder, ground
- 1 teaspoon sesame seeds toasted
- 3 tablespoon neutral cooking oil
- 1 tablespoon soy sauce light
- 1 tablespoon black rice vinegar
Instructions
Make the dough
- In a large bowl, mix flour and salt. Pour in water gradually while stirring with chopsticks. Use your hands to combine and knead it into a rough-looking dough. Alternatively, use a stand mixer with a dough hook. Mix and knead on low speed until a dough forms.
- Cover the bowl with a cloth or a lid. Leave to rest for 15 minutes. Then knead again until it becomes smooth.
- Use your hands or a brush to coat a thin layer of oil over the dough and the blades of a pair of kitchen scissors.
Cut & cook the noodles
- In a pot or a large saucepan, bring plenty of water to a gentle boil. Hold the dough with one hand and the scissors with the other. Over the pot, cut strips of noodles off the dough and allow them to fall into the water.
- After you finish the entire piece of dough, boil the noodles for 2 minutes or so. Add bok choy and cook for another 20 seconds. Depending on the thickness of your noodles, the cooking time may vary. Adjust as needed. Ideally, the noodles should be cooked but remain firm in the middle.
- Fish out the noodles and bok choy and transfer them to 2 serving bowls.
Season the noodles
- Please note that the seasoning quantity in the ingredient list is for 2 bowls. Add scallions, garlic, chilli flakes, ground chilli, Sichuan pepper and sesame seeds to the noodles.
- Heat 3 tablespoons of oil until it smokes. Pour it over the aromatics and spices. Add light soy sauce and black rice vinegar. Mix well and serve immediately.
Notes
- Adjust water amount when kneading dough depending on flour type; the dough should be firm but workable.
- Use all-purpose or high-gluten bread flour; wholemeal or gluten-free flour is not recommended for best texture.
- Customize chili flakes and ground chili levels to suit your heat preference, using one or both for seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 682kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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