Knife-cut noodles
 Knife-cut noodles in beef broth | |
| Place of origin | China |
|---|---|
| Main ingredients | Flour, Oil, Water |
| Ingredients generally used | salt, sugar, soda ash |
Knife-cut noodles (Chinese: 刀削麵; pinyin: dāoxiāomiàn), also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in Chinese cuisine often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water.[1] The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked.
Preparation[]
The noodles are made by mixing water and flour to create dough. Cooking oil is added to increase elasticity and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into the boiling water. Learning the technique to do this can take years, but a skilled chef can slice up to 200 strands per minute.[1] This makes the noodles very fresh.
The noodles are usually served inside a broth, but they are sometimes fried.[2]
References[]
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by . |
- Chinese noodles
- Shanxi cuisine
- Chinese cuisine stubs