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Super Easy Scissor-Cut Noodles (油泼剪刀面)
5 from 72 votes

Super Easy Scissor-Cut Noodles (油泼剪刀面)

This recipe produces hand-cut wheat noodles with a slightly chewy texture by cutting strips directly from fresh dough into boiling water with scissors. The noodles are seasoned with a fragrant mix including scallions, garlic, dried chili flakes, Sichuan peppercorn, sesame seeds, soy sauce, black rice vinegar, and hot oil, creating a layered spicy, tangy, and nutty flavor profile. The method highlights the rustic freshness of the noodles and a warm, aromatic seasoning that can be adjusted for spice tolerance.

Prep Time
8 mins
Cook Time
8 mins
Rest
15 mins
Total Time
31 mins
Servings: 2
Calories: 682 kcal
Course: Side Dish
Cuisine: Chinese

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
    Cup of Yum
  1. 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.
  2. Cover the bowl with a cloth or a lid. Leave to rest for 15 minutes. Then knead again until it becomes smooth.
  3. 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
  1. 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.
  2. 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.
  3. Fish out the noodles and bok choy and transfer them to 2 serving bowls.
Season the noodles
  1. 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.
  2. 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

Serving 1serving Calories 682kcal (34%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 682

% Daily Value*

Serving 1serving
Calories 682kcal 34%

* Percent Daily Values are based on a 2,000 calorie diet.