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刀削面 Dao xiao mian Home Made Knife Cut Noodles Recipe – Plate Of The Day
Chinese Food Food Recipes

刀削面 Dao xiao mian Home Made Knife Cut Noodles Recipe

July 17, 2009
刀削面 Dao xiao mian Home Made Knife Cut Noodles Recipe

刀削面 dao xiao mian home made knife cut noodles recipe

Cooking tip – if you’re going to experiment with recipes, do it when you’re hungry. Why? Everything tastes pretty good regardless of the outcome. That’s been my strategy over the past week or so as I’ve tried various combinations for my homemade noodles / pasta. This recipe for 刀削面 Dao xiao mian turned out pretty well, but I’m still struggling with my recipe for 拉面(hand pulled noodles) – the pasta still isn’t flexible enough to pull. I’ve tried various combinations from recipes found online but so far no dice. Thankfully i’ve been using the rejected pasta to make excellent 刀削面 Dao xiao mian.

刀削面 Dao xiao mian
In China, 刀削面 Dao xiao mian or literally translated as Knife Cut Noodles is traditional dish where the noodles are well, simply made by cutting strips of dough right into a pot of boiling water. It can’t be any easier, I swear.

刀削面 Dao xiao mian Home Made Knife Cut Noodles Recipe

3 cups of flour – all purpose
1 cup of rice flour
1 teaspoon of salt
1 teaspoon of baking powder
1- 2 cups of water

刀削面 dao xiao mian home made knife cut noodles recipe

Heat up a large pot of water, add a few pinches of salt. Clean off your countertop, pour a bit of oil on top and then mix the dry ingredients and form a volcano structure. Slowly pour about 1/4 cup of water and draw in the flour mix into the water to mix. Repeat till the pasta dough is moist but not sticky. ( This is the experimental part). Knead for about 10 mins and roll into short log shape. Let rest for 10-15 mins.

Sharpen your knife and slice either lenghwise along the dough log or vertically to give long strips of pasta and allow the pasta to fall into your boiling pot of water. If the dough sticks to the knife, sharpen it more and /or put the pasta into the freezer for a few mins. It may also be too wet so you may need to knead in some more flour into the dough.

刀削面 dao xiao mian home made knife cut noodles recipe

Noodles cook in about 5-10 mins. Drain and rinse in cold water.

You can add the noodles to a bowl of hot chicken broth with napa cabbage, bok choy, some oyster mushrooms, a few slices of Chinese BBQ cha xiu pork and thinly sliced green onions. Season with soy sauce, sesame oil and hot chili sauce. Enjoy!

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5 Comments

  • Reply A June 28, 2010 at 10:12 pm

    Can I pre-cut the noodle strips before they go into the boiling water?

    • Reply admin July 12, 2010 at 7:20 pm

      I suppose you could but the beauty of this type of noodle is that you can just cut them into the water.

  • Reply Adrian January 10, 2011 at 8:55 pm

    Very interesting, I’ve been searching for a recipe for this for awhile. In my life time I wish to perfect making la mian( very hard!) , soba noodles, udon noodles and dao xiao mian.

    I’m guessing the rice flour makes the dough more stiff and lowers lower the gluten level so it isn’t so doughy ,which makes it shavable. am I right?

    By the way,what is the purpose of baking powder? Does it weaken the gluten structure?

  • Reply Adrian January 10, 2011 at 9:25 pm

    I can give you my recipe for la-mian if you want to give it a shot

    Ingredients:
    cake or pastry flour 200g
    extra flour
    baking soda 1g
    Salt 2g
    120g warm water

    Ingredient background:

    The flour in this recipe is the key to get the dough stretchable. all purpose flour has too much gluten so it will be too tight to stretch , while cake and pastry flour is lower in gluten.
    Gluten level varies in countries and brand so I suggest you look carefully at protein levels.
    finding one around around 10% is perfect.
    Some mix flours to get these levels just right

    Baking soda is the substitute for lye water

    instruction
    mix all ingredients together

    Knead until smooth – 10 min

    then when you knead it, do all that fancy spinning stuff the pro’s do. ( this way you can get a feel for the dough)

    At first you will notice it snapping off , then eventually you can pull the whole dough in full arms lengths.
    This is the time to start stretching

    you can put some flour on the table to cover your dough so it does not stick when you are pulling

    This is when you have to learn by feel.
    my advice is to go fast ,gentle and be aware of how gravity effects it.
    keep folding until desired thickness ( I managed to do 5 folds)

    tips:
    if you find the dough getting tighter , you can let it relax for awhile.
    To my understanding the wetter the dough the more stretchable it is , but it is also a lot harder to handle.
    Don’t add too much baking soda otherwise the gluten will tighten and make it impossible to stretch.

    Good luck and expect a lot of failure!

    • Reply admin January 12, 2011 at 11:34 am

      Awesome thanks Adrian! I have been looking for a good recipe for awhile and this is probably the most complete one so far. I heard the lye water is important to give the flexibility in the noodles and baking soda is a good substitute.

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