Knife-Cut Noodles

Dao Xiao Mian (刀削面)

Knife-Cut Noodles are a delicious type of soup noodle popular across China for their tender but toothsome bite and their ability to absorb the perfect amount of flavorful soup.

Knife-Cut Noodles are traditionally made by slicing the noodles off of a block of dough. Many excellent recipes are availble online for this noodle dough, so it is not covered here (yet). Handmade Knife-Cut Noodles are clearly superior to those cut by a machine. However, premade Knife-Cut Noodles can be bought at most Chinese grocery stores and taste incredible with any of the following recipes. As I am currently living in China, I have the advantage of either making or buying fresh Knife-Cut Noodles. Machine-cut, premade Knife-Cut Noodles are depicted in the recipes below because these should be readily availble in most other countries.

For a list of common Noodle Toppings as well as a more indepth guide to Soup Noodle Dishes, check out the following link: The Ultimate Guide to Soup Noodles and Noodle Toppings.

 

Knife-Cut Noodles with Red Braised Beef

Hong Shao Niurou Dao Xiao Mian (红烧牛肉刀削面)

Knife-Cut Noodles are served in a rich and creamy pork bone broth alongside tender-crisp greens and topped with the most delicious bites of red braised beef.

A popular variation of Red Braised Beef Noodles (红烧牛肉面) can be made by simply swapping regular alkaline noodles with Knife-Cut Noodles (刀削面), also known as knife-shaved, knife-sliced, or knife-peeled noodles. Like the name suggests, these noodles are traditionally made by running a knife down the length of a block of noodle dough and slicing off noodles into an awaiting pot of boiling water. While associated with Shanxi Province, these popular noodles can be found in nearly every noodle restaurant in Sichuan, and my first bowl of Knife-Cut Noodles was in Leshan.

But why use Knife-Cut Noodles?

Knife-Cut Noodles have a unique texture and mouthfeel that is indescribably delicious. But I'll do my best to explain. Knife-Cut Noodles are silky smooth and soft on the surface, but with a pleasant, toothsome chewiness at the center. Its delightful texture also helps to absorb the perfect amount of soupy sauce. Therefore, Knife-Cut Noodles are extremely filling, wonderfully textured, and easily flavored.

While the quality, texture, and flavor of fresh Knife-Cut Noodles made in the traditional manner are clearly superior, the skill for making the dough and slicing the noodles requires years of training to master. So, pre-sliced Knife-Cut Noodles are a reasonable substitution. Pre-sliced Knife-Cut Noodles are often packaged in what I would consider a semi-fresh state. Regardless, the noodles will taste incredible based on the quality and flavor of the soup as well as that of the Red Braised Beef (红烧牛肉).

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Serving: 2 people

Ingredients

2 cups of Red Braised Beef With about 1 cup of Sauce (1 cup of Meat and about 1/2 cup of Sauce per Bowl – this ratio can be adjusted – this amount of meat is what’s considered a double portion or heavy portion at most noodle restaurants)

Red Braised Beef Seasonings (Amount per 2 cups of Meat)
3 – 4 cloves of Garlic
1 2-inch block of Ginger
2 Tbsp. Sichuan Chili Bean Paste
1 1/2 – 2 cups of Water
2 Tbsp. Light Soy Sauce
1 Tbsp. Red Chili Powder
1 tsp. Sichuan Pepper Powder
1 tsp. Chicken Bouillon Powder

2 cups of Pork Bone Broth (Per Bowl)

Salty-Umami Base (Per Bowl)
1 tsp. Light Soy Sauce
1/4 – 1/2 tsp. Salt
1/4 tsp. MSG
1/4 tsp. Chicken Bouillon
1/8 tsp. White Pepper

1 handful of Baby Bok Choy, Baby Spinach, or Water Spinach

Garnishes (Per Bowl)
1 green stalk of Small Scallion (小葱)
1 small bunch of Cilantro

200 grams of Knife-Cut Noodles (刀削面; Amount per Bowl)

Condiments (Per Bowl; All are Optional)
1 Tbsp. Chinkiang Black Vinegar (To Taste)
1 Tbsp. Oil Chili Flakes (OR 1 Tbsp. Chili Oil with Chili Flakes)

Directions

1.) Prepare the Red Braised Beef:

• Snip the Red Braised Beef into bite-sized cubes or leave them in large chunks depending on preference.
• Peel and mince the Garlic and Ginger, setting them aside in a small bowl.
• Heat a seasoned wok on medium heat and add 1/4 cup of Peanut Oil.
• When the Oil is nearly smoking, pull the wok away from heat and add the Garlic, Ginger, and Sichuan Chili Bean Paste, stir-frying them just a few seconds until fragrant.
• Add the Red Braised Beef, return the wok to heat, and stir-fry until combined with the Garlic and Ginger.
• Finally, add the Water along with the Light Soy Sauce, Chili Powder, Sichuan Pepper Powder, and Chicken Bouillon.

(Keep the Red Braised Beef simmering on low heat in this liquid while preparing the other ingredients. You can transfer the Red Braised Beef to a smaller pot if more convenient).

2.) Pour the Pork Bone Broth into a pot, place it on a back burner, and allow to heat up and simmer while preparing the other ingredients.

3.) To each noodle bowl, add the Salty-Umami Base (Soy Sauce, Salt, MSG, Chicken Bouillon, and White Pepper).

4.) Wash the Baby Bok Choy (or chosen green vegetable), optionally slice it in half lengthwise, and set the pieces aside in a bowl for later.

5.) Prepare the Garnishes by slicing the Scallion, chopping the Cilantro and setting them aside in a small bowl.

6.) Fill a pot with water and heat on high until boiling. Add the Baby Bok Choy and blanch them for about 30 seconds until the stems have just softened. Remove them with a wire strainer and set them aside for later, but do not add them to the noodle bowl yet.

(This step is somewhat optional. The Baby Bok Choy can be cooked along with the Noodles, but I prefer this step so that I have more control over the doneness of both the Vegetables and Noodles).

7.) Add one serving of Knife-Cut Noodles to the boiling water and cook them until about 90% done. Remove the Noodles with a wire strainer and place them in one of the noodle bowls. Repeat as necessary with the next serving of Noodles.

(DO NOT fully cook the Knife-Cut Noodles! The Noodles will continue to cook after they are removed from the boiling water. They will also continue to cook slightly after the hot soup is added. If your timing is good, there is no need to rinse the Noodles in cold water to stop the cooking process. The Noodles can be added to the bowl and the Soup added immediately. However, if you are making multiple bowls, you can rinse the Noodles under cold water to stop the cooking process, add them to the bowl, and repeat with the next batch of Noodles. This will prevent the Noodles from sticking together in a large clump and prevent them from becoming mushy).

8.) Pour a hearty amount (about 2 cups) of Pork Bone Broth into the noodle bowl. Quickly top the Knife-Cut Noodles with about 1 cup of the Red Braised Beef and about 1/4 – 3/4 cup of its sauce. Lay the Baby Bok Choy alongside the Noodles in the bowl.

9.) Add the Garnishes to the bowl and serve the Knife-Cut Noodles with Red Braised Beef along with Condiments such as Black Vinegar, Oil Chili Flakes, and/ or Chili Oil.

 

Sizzling Spicy Beef Knife-Cut Noodles

Mala Niurou Dao Xiao Mian (麻辣牛肉刀削面)

Knife-cut noodles, tender but toothsome, are cooked in a sizzling spicy soup base and topped with incredible red braised beef and aromatic cilantro.

Hotpot Soup Base gives this Noodle Dish its signature sizzling-spicy (麻辣) flavor. Aromatic sauce from the Red Braised Beef fuses with the Hotpot Soup Base. Thick Knife-Cut Noodles become the perfect medium for the delicious broth. And all of it is enhanced by sauteed Ginger and Garlic as well as a flourish of Scallion and Cilantro.

While no vegetables are listed in the following recipe, many leafy greens can be cooked and added atop the Noodles. Baby Bok Choy, Spinach, Water Spinach, Baby Napa Cabbage (aka Wawa Cabbage 娃娃菜), and many other leafy greens can be added to the Noodles. The leafy greens are usually boiled, but this can be done in different ways. Usually, the leafy greens are blanched in the same boiling water as the Noodles. The leafy greens, instead, could be cooked in the boiling Hotpot Soup for more flavor.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 people

Ingredients

Soup (Per Serving)
2-inch by 1-inch block of Hotpot Soup Base
1 1-inch block of Ginger
1 clove of Garlic

1 cup of Red Braised Beef (with plenty of sauce)

Garnishes (Per Bowl)
1 green stalk of Small Scallion (小葱)
1 small bunch of Cilantro

200 grams of Knife-Cut Noodles (Per Serving)

1/4 cup Peanut Oil

Seasonings
1 Tbsp. Light Soy Sauce

Condiments (Per Bowl; All are Optional)
1 Tbsp. Chinkiang Black Vinegar (To Taste)
1 Tbsp. Oil Chili Flakes (OR 1 Tbsp. Chili Oil with Chili Flakes)

Directions

1.) Prepare a bowl for the Soup Base by cutting the Hotpot Soup Base into 1/2-inch squares and then by peeling and mincing the Garlic and Ginger.

(If preparing multiple bowls, prepare a bowl of Aromatics per serving. For a spicier soup, use a 3-inch-long block of Hotpot Soup Base. You may also need to adjust the saltiness by adding either Salt or more Soy Sauce to the Soup).

2.) Place the Red Braised Beef in a bowl for later along with 1/3 cup to 1/2 cup of its own sauce.

(Optionally, the Red Braised Beef can be cut into smaller bite-sized pieces. I usually cut mine into 1-inch cubes).

3.) Prepare the Garnishes by slicing the Scallion, chopping the Cilantro and setting them aside in a small bowl.

4.) Fill a wok or large pot with water and bring the water to a boil. While the water is boiling, add the Knife-Cut Noodles and cook them briefly just long enough to soften them SLIGHTLY. Use a sieve or colander to remove them from the wok, shake out any excess water, and place them in a noodle bowl. Do this for each serving of Knife-Cut Noodles.

(DO NOT Overcook the Knife-Cut Noodles! The goal is to cook the Noodles about 90% done. If making multiple bowls, cook the Noodles about 95% and then run them under cold water to stop the cooking process and prevent the Noodles from sticking together in the bowl. The Noodles will finish cooking once the hot Soup is added. If the Noodles are fully cooked before adding the Soup, they will be overcooked - too soft and mushy - when they are served. With most types of fresh noodles, it usually takes about 30 seconds to cook them properly. However, Knife-Cut Noodles need to cook slightly longer than other noodles, so be ready to cook them for up to a minute).

5.) Dry out the wok, add about 1/4 cup of Peanut Oil, and heat the Oil on high until nearly smoking. Add the bowl of Soup ingredients and stir-fry them, breaking down the Hotpot Soup Base until it becomes one with the Oil. If the Hotpot Soup Base is starting to stick a bit or getting too hot, simply pull the wok away from heat while constantly stirring.

6.) Once the Oil has combined with the Soup ingredients, add the Beef along with its delicious sauce and stir-fry quickly to combine the Beef, red braising sauce, and Soup.

7.) Add about 2 cups of water to the wok, creating a delicious Soup, and season with Soy Sauce. Return the Soup to a boil and using a large slotted spoon remove the Beef from the soup, setting the pieces in the center of the Knife-Cut Noodles.

(Optionally, use a wire strainer to clear the Soup of any unwanted debris. Various green leafy vegetables could also be cooked in the Soup and added atop the Knife-Cut Noodles. These include Cabbage, Bok Choy, Spinach, and Water Spinach).

8.) Pour the hot Soup around the sides of the bowl, being careful not to disturb the Beef atop the Knife-Cut Noodles. Add the Garnishes to the bowl and serve the Sizzling Spicy Beef Knife-Cut Noodles along with Condiments such as Black Vinegar, Oil Chili Flakes, and/ or Chili Oil.

 

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