Noodles are an essential ingredient and staple in Chinese cuisine. Knife-cut noodles are legendary in China, it is one of the many varieties of noodles. Dao Xiao Mian is relatively short and flat, peeled by a knife from a firm slap of dough.
The dough is relatively easy to make, but I found that the dough cutting was more challenging to execute. Traditionally, you would use a very sharp knife above a pot of boiling water, with your left hand or right hand, you would hold the dough, pointed downwards at an angle. On the other hand, you would begin to shave the knife down the dough. I found that this was not as easy to execute and have thus found a different way to complete the dough cutting.
Carrying on with my obsession with Northern China foods, here is my take on Dao Xiao Mian.
Knife-Cut Noodle Recipe (Dao Xiao Mian – 刀削麵)
200 grams of Bread Flour 50 grams All Purpose Flour 120 grams of Warm Water Pinch of Salt
Mix the salt and water together until the salt has dissolved.
Add flour in a deep bowl. Make a well and slowly add the salted water.
Stir the flour into the middle of the water until there is no more flour left.
Knead the dough until your hand is clean.
Keep kneading for another 10 to 12 minutes, at this point the dough should have a nice and smooth surface. (5 to 6 minutes in a KitchenAid mixer with a dough hook on medium speed)
Wrap the dough in cling wrap, and allow the dough to rest at room temperature for 30 minutes before use.
On a floured board, flatten the dough with the palm of your hand. It will be about 1/2 inch thick. Start pulling the dough from the edges a bit.
Then using a knife, start slicing off noodle pieces. You can control the thickness and length. Be sure to generously flour the pieces to prevent sticking.
Cook these noodles in salted boiling water for about 6 to 8 minutes depending on the thickness of the dough.