dao xiao mian

You can make Chinese-style knife-shave/knife-cut noodles (dao xiao mian) with only 3 ingredients at home. I&#039;m also sharing a delicious spicy garlic sesame sauce to toss with the noodles. They can be a delicious side dish or turn into a complete meal.

Easy Homemade Chinese Knife-Shave Noodles (Dao Xiao Mian)

gr all-purpose flour (plus more for dusting)

water

tsp salt

garlic (minced)

green onion (white parts)

Tbsp white sesame seeds (toasted)

Tbsp chili flakes (more or less to your taste)

soy sauce

Chinese black vinegar (or use regular vinegar)

Tbsp sugar

tsp sesame oil

Tbsp cooking oil (with high smoke point)

green onion (green parts, finely chopped)

cilantro leaves

Mix flour with salt. Add half of the water and start mixing. The dough will feel very dry at first. Gradually add water and keep mixing. For my case, even after I added all the water, the dough is still a bit at a dry side and there are still loose flour bits, but don&#39;t be tempted to add more water just yet. Keep kneading and try to knead into a rough dough ball. If it&#39;s still won&#39;t come together, add 1 Tbsp of water and knead again. This was all the water I need. The dough is very rough and at a dry side, but as long as it can comes together into one dough ball, don&#39;t add anymore water

Prepare the dough:

Cover and let this very shaggy dough rest for 20 minutes. This is the first rest and is called as an &quot;autolyse&quot; method. A short autolyse. The water and flour are doing their magic work here and you&#39;ll be surprised by the result in just 20 minutes

First rest - 20 minutes: (DO NOT skip)

After 20 minutes, uncover and give the dough a few kneads and you&#39;ll be surprised by how smooth the dough has become now and it&#39;s no longer dry too. Remember that shaggy dough earlier? Gotta love autolyse!

Knead briefly:

After a few kneads and the dough is all smooth. Cover it again for second rest, about 30 minutes. This is the last rest actually, in case you are wondering ;)

Second rest - 30 minutes:

Put all ingredients for the sauce in a heat-proof bowl, except for the 5 tablespoons of oil. It has to be heat-proof because we will be pouring hot oil over the ingredients later

Heat up the 5 tablespoon of oil on a pan until you start seeing smoke rising. Turn off the heat and make sure no one is near by (especially kids) and immediately pour this hot oil over the ingredients and they will sizzle quite a bit but will settle down. Set it aside to let it cools down. Have a taste and adjust to your preference. The sauce can be kept in the fridge for up to one week

Prepare the tossing sauce if you like:

Knead the dough for a few times and you will notice that the dough is even smoother and flexible by now. Divide the dough into two. work with one at a time and keep the rest covered so it won&#39;t dry out

Dust your work surface with flour. Dust the dough surface and rolling pin with some flour too. Roll it out into about 1 inch thick

Bring a large pot of water to a boil while cutting the noodles. Use a very sharp knife (preferably a cleaver) to cut on the dough, into about 1/8-inch thick (about 3 mm). You can cut on the long or short side of the dough. The noodles won&#39;t be as long as regular noodles. Sprinkle and toss with some flour generously to prevent the noodle strands from sticking to each other

Once you are done, you can proceed with the second dough or wrap it well and keep it in the fridge for 2-3 days. Then let it come to room temperature for about 30 minutes before you plan to start cutting the noodles

Back to the noodle dough:

Add the noodles to the boiling water. Stir once to prevent the noodles from sticking, but don&#39;t stir too much so you won&#39;t break the noodles into tiny pieces. Let them cook for about 1 to 1 1/2 minutes. They don&#39;t take long to cook

Remove the noodles from the pot into a heat-proof colander. Drain off all cooking water and refresh the noodles with clean water. This is to stop the cooking process

The noodles can be served with soup, toss with a sauce, or use them to make stir-fried noodles

Cook the noodles:

Recommended: You can portion the noodles out into serving bowl and toss with about 2-3 tablespoon of the sauce or to your taste.

If you are quite certain that you won&#39;t have leftover, you can also toss all the noodles you cook with the sauce in a big batch and then portion out for individual serving

Garnish with chopped green onion and fresh cilantro leaves if you want

Toss the noodles with the sauce:

https://content.jwplatform.com/videos/nrhPu0eA.mp4

You can make Chinese-style knife-shave/knife-cut noodles (dao xiao mian) with only 3 ingredients at home. I’m also sharing a delicious spicy garlic sesame sauce to toss with the noodles. They can be a delicious side dish or turn into a complete meal.

Easy Homemade Chinese Knife-Cut Noodles (Dao Xiao Mian)

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Easy Homemade Chinese Knife-Shave N...

Top 1 dao xiao mian recipes from across the web

The most viewed dao xiao mian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Homemade Chinese Knife-Shave N...

The most viewed dao xiao mian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine