Handmade Knife-Cut Noodles – Rustic, Chewy, and Authentic
Introduction Paragraph
If you love bold textures and traditional techniques, Knife-Cut Noodles (also known as Dao Xiao Mian) are a must-try. These hand-carved noodles are known for their thick, chewy bite and rustic appearance. Popular in Northern Chinese cuisine, they’re sliced directly from a block of dough into boiling water, creating deliciously uneven strands that soak up sauce like no other noodle can. Perfect for stir-fry, soup, or chili oil dressing, these noodles are as satisfying to make as they are to eat.
Prep and Cook Time
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Resting Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 2–3
Ingredients List
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup water (room temperature)
- Extra flour for dusting
- Optional for serving: soy sauce, sesame oil, green onions, chili oil
Instructions
Step 1: Make the Dough
In a large bowl, mix flour and salt. Slowly pour in water while stirring with chopsticks or a spoon until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth.
Why this matters: Proper kneading develops gluten for elasticity and chewiness.
Step 2: Let the Dough Rest
Cover the dough with a damp towel or plastic wrap and let it rest for at least 1 hour.
Why this matters: Resting relaxes the gluten, making the dough easier to slice and shape.
Step 3: Shape the Dough Block
Once rested, knead briefly again and shape the dough into a thick rectangular block (about 5–6 inches long and 1½ inches thick).
Why this matters: A firm, compact block allows you to carve thin slices evenly.
Step 4: Slice the Noodles
Using a sharp knife at a 30–45° angle, slice thin strips from the dough block directly into boiling water. Each noodle should fall into the pot as you cut.
Why this matters: Slicing directly into water cooks each noodle instantly and keeps them from sticking.
Step 5: Boil and Serve
Cook the noodles for 3–5 minutes until they float and become chewy. Drain and rinse briefly with cold water. Toss with your favorite sauce or toppings.
Why this matters: Quick boiling ensures soft but toothsome noodles with a pleasant bite.
Suggested Add-ons or Toppings List
- Chili oil and black vinegar
- Soy sauce and sesame oil
- Stir-fried mushrooms or bok choy
- Ground pork or tofu crumbles
- Crushed garlic and scallions
- Fried shallots for crunch
Health Benefits Section
- Flour-based carbs – Provide quick energy
- Low in saturated fat – Especially when paired with veggie toppings
- Customizable for dietary needs – Add protein or fiber-rich vegetables
- Minimal ingredients – Clean, natural, and preservative-free
FAQs (Frequently Asked Questions)
1. Can I make the dough ahead of time?
Yes! Store the dough block in the fridge for up to 24 hours wrapped tightly.
2. Can I freeze knife-cut noodles?
You can freeze uncooked cut noodles on a floured tray. Cook straight from frozen.
3. What if I don’t have a sharp knife?
A sharp chef’s knife or vegetable cleaver is ideal. Dull knives may tear the dough.
4. Can I use whole wheat flour?
Yes, but expect a denser, nuttier noodle. Mix with all-purpose for better texture.
5. Do I need a noodle knife?
Traditional chefs use specialized blades, but any sharp kitchen knife works fine at home.
Nutritional Information Table (per serving)
Nutrient | Amount |
---|---|
Calories | 290 |
Protein | 7g |
Fat | 1g |
Carbohydrates | 60g |
Fiber | 2g |
Net Carbs | 58g |
Approximate values based on plain noodles without toppings.
Diet Tags or Labels
Vegan • Dairy-Free • Homemade • Traditional • Chinese Cuisine • Minimal Ingredients
Conclusion
Knife-Cut Noodles bring a rustic charm and toothsome texture that elevate even the simplest sauces into a gourmet experience. Whether you pair them with chili oil or toss them into a hearty broth, making these noodles from scratch connects you with centuries of culinary tradition. Bookmark this recipe and impress your guests—or yourself—with a bowl full of handmade comfort.