Chinese cuisine

Easy

Scissor Cut Noodles

Chinese noodles are extremely versatile, they can be hand-pulled, hand cut, spun or shaved, and they also go with all kinds of dishes. Chef John shares tips on making Scissor Cut Noodles that’s a popular street food in Shanxi, China.

Chef John Zhang

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Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr 45 min

4 SERVING

Ingredients:

Dough
2 cup Flour [Dough]
1 tsp. Salt [Dough]
0.5 cup Water [Dough]
7 oz. Beef
Marinade
1 tbsp. Soy Sauce
1 count Egg White
1 tbsp. Cornstarch
1 oz. Onion
1 oz. Carrots
1 oz. Cabbage
1 oz. White Crab Mushroom
1 tbsp. Peppercorn Oil or Chef Made Peppercorn Oil (See "Chef john's signature oils" video)
1 tsp. Shaoxing Cooking Wine
0.1 tsp. Black Pepper
0.5 tbsp. Oyster Sauce
1 tbsp. Soy Sauce
0.5 tsp. Sugar
0.5 count Lemon

Directions:

Step 1

Making the dough by mixing all the [Dough] ingredients. Cover and rest the dough for 1 hour. Cut it in two parts and mold it in olive shape. Set aside for use later.

Step 2

Thinly slice the beef into bite-size pieces.

Step 3

In a bowl, mixing all the [Marinade] ingredients, and marinade for 30 minutes.

Step 4

Bring 4 cups of water to a boil. Roll the dough to cone shape. Over the boiling pot, cut the dough into noodles by using a pair of scissors.

Step 5

When the noodles float to the top, strain out the noodles.

Step 6

In a heated wok with 2 cups of oil, quickly deep frying the beef at 250-300°F/120-150°C.

Step 7

In the same work, stir and mix the following ingredients: ①onion ②carrots ③cabbage ④white crab mushroom ⑤peppercorn oil ⑥Shaoxing cooking wine ⑦black pepper ⑧fried beef ⑨scissor-cut noodles ⑩oyster sauce ⑪soy sauce ⑫sugar

Step 8

In the same work, squeeze a little lemon juice and transfer to a serving plate.

Step 9

Enjoy!