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

Method9 steps · about 31 min

1. 1

   Step 1: For the hand-kneaded route, mix 250 g all-purpose flour with ¼ tsp salt. Gradually pour in the weighed 125 g water while stirring with chopsticks, then combine and knead by hand until no loose flour or liquid remains and a rough, reasonably firm dough forms. Add a little extra water only if needed for your flour.

   Uses 250 g all-purpose flour · ¼ teaspoon salt · 125 g water for dough · A little extra water only if the dough is too dry

2. 2

   Step 2: Cover the rough dough from step 1 with a cloth or lid and leave it to rest for 15 minutes. Knead it briefly again until smooth.

   Rest noodle dough · 15 minUses rough hand-kneaded dough

3. 3

   Step 3: Use the ½ tsp coating oil to brush a thin layer over the smooth dough from step 2 and the blades of clean kitchen scissors.

   Uses smooth rested dough · ½ tsp oil for coating the dough and scissors

4. 4

   Step 4: Have the washed bok choy and all chopped seasonings ready. Bring plenty of water to a gentle boil in a pot or large saucepan. Hold the coated dough from step 3 in one hand and the scissors in the other, and snip strips from the dough’s edges so they fall into the water. Keep the boil gentle while cutting to limit rising steam; after the whole dough is cut, turn up the heat for the next step.

   Uses All coated dough, separated from oil remaining on the scissors · Plenty of water for boiling the noodles and bok choy

5. 5

   Step 5: After the entire dough has been cut into the water, boil the noodles from step 4 for about 2 minutes. Check a strip and adjust to its thickness; it should be cooked through but remain pleasantly firm.

   Check noodles and add bok choy · 2 minUses freshly cut noodles in boiling water

6. 6

   Step 6: Add the handful of washed bok choy to the noodle pot from step 5 and boil for another 20 seconds. Check that both the noodles and greens are cooked, continuing as needed for the noodle thickness.

   Check noodles and bok choy · 1 minUses boiled noodles and cooking water · 1 handful bok choy

7. 7

   Step 7: Lift the cooked noodles and bok choy from step 6 out of their cooking water with a slotted spoon and divide between two heatproof serving bowls. Drain away the cooking water.

   Uses All cooked noodles and greens, lifted from the boiling water

8. 8

   Step 8: The seasoning amounts are for both bowls together. Divide the chopped scallions (1 tbsp), minced garlic (½ tbsp), chili flakes, ground chili, ground Sichuan pepper (½ tsp) and toasted sesame seeds (1 teaspoon) evenly over the noodles in both bowls from step 7. Adjust the chili to your preferred heat.

   Uses two bowls of drained noodles and bok choy · 1 tbsp finely chopped scallions · ½ tbsp minced garlic · 1 tsp dried chili flakes, or to taste · ½ tsp ground dried chili, or to taste · ½ tsp ground Sichuan pepper · 1 teaspoon toasted sesame seeds

9. 9

   Step 9: Heat the separate 3 tbsp neutral cooking oil just until it starts to smoke. Pour it carefully over the aromatics and spices in both bowls from step 8, then divide the 1 tbsp light soy sauce and 1 tbsp black rice vinegar between the bowls. Toss each bowl thoroughly and serve immediately.

   Uses two noodle bowls topped with aromatics and spices · 3 tablespoon neutral cooking oil · 1 tablespoon light soy sauce · 1 tablespoon black rice vinegar