Born in Shanxi, China many centuries ago, these scissor-cut noodles or jian dao mian (剪刀面) are quick to make and have a delightfully chewy, bouncy texture (think al dente gnocchi, Haribo gummy bears, good boba pearls, or fresh mochi). Cookbook author Kat Lieu likes to stir-fry these noodles in a rich, savory sauce made with pantry staples like peanut butter and soy sauce, but you can also serve them in broth or simply drizzled with soy sauce and chili crisp.
Prevent your screen from going dark as you follow along.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place it in a large mixing bowl and make a well in the center.
In a liquid measuring cup, whisk the water, oil, cornstarch, and salt or miso to combine. Pour the mixture into the well.
Use chopsticks or a fork to gradually incorporate the flour into the liquid until a shaggy dough forms. Use your hands to incorporate all of the dry bits into the dough, then transfer to a lightly floured surface and knead for 3 to 5 minutes, until the dough comes together into a homogenous but rough ball. Cover the dough with the mixing bowl and let it rest for 10 minutes.
After the rest, knead the dough once again until smooth and elastic, about 3 to 5 minutes more. Cover with a damp kitchen towel or plastic wrap and let rest at room temperature for at least 1 hour. Alternatively, wrap well and refrigerate overnight.
To make the sauce: In a medium bowl, whisk together all the sauce ingredients until smooth and well combined. Set aside at room temperature.
To shape the noodles: When ready to cook the noodles, shape the dough into a taut ball: Pull the edges into the center, pinch together, then invert onto your work surface. (If chilled, allow the dough to sit at room temperature for about 15 minutes to soften before shaping.)
Fill a large saucepan with lightly salted water and bring to a boil.
Holding the dough over the boiling water in your nondominant hand, use clean, oiled kitchen scissors to snip bite-sized pieces off the ball of dough directly into the pot below. (It’s OK if the pieces vary a bit in size and shape.) To prevent overcrowding and uneven cooking, cook the noodles in three or four batches, setting the ball of dough aside as one batch cooks. (See “tips,” below for an alternative method for cutting the noodles, if you don’t want to work over a pot of hot water.)
Cook the noodles for 2 to 3 minutes, until they float and the edges look slightly translucent (taste one for doneness). Use a slotted spoon to transfer the noodles to a strainer or colander.
As you cook the noodles, rinse them under cold water to stop the cooking and prevent them from sticking. Drain well. (If you are not planning to stir-fry the noodles, you can toss them immediately with the umami sauce; make sure the sauce is well-combined before dressing the noodles.)
To stir-fry the noodles: Preheat a wok over medium-high heat until nearly smoking. Add enough neutral oil to coat the bottom, then add the drained noodles and your choice of vegetables and proteins, like steamed bok choy and ground pork. Cook, stirring frequently, just until heated through, about 1 to 2 minutes. Drizzle all of the umami sauce around the perimeter of the wok, then toss everything to coat evenly.
Serve hot, garnished with chopped scallions, sesame seeds, and a drizzle of chili crisp, if desired.
Storage information: If not serving immediately, rinse the cooked noodles in cold water, drain well, then coat lightly in vegetable oil to prevent sticking. Store in an airtight container in the refrigerator for up to 4 days. To reheat, boil briefly and serve in chicken broth or stir-fry with your favorite sauce.
Tips from our Bakers
If you prefer not to snip over hot water, snip the dough into a lightly floured shallow bowl or lightly floured parchment-lined baking sheet. Toss the pieces gently with flour to prevent sticking, then cook them in boiling water in batches. Be sure to shake off excess flour before boiling.
