Knife-cut noodles facts for kids
Knife-cut noodles in beef broth
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| Place of origin | Shanxi, China |
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| Main ingredients | Flour, Oil, Water |
| Ingredients generally used | salt, sugar, soda ash |
Knife-cut noodles (Chinese: 刀削麵; pinyin: dāoxiāomiàn) are a special kind of noodle from China. You might also hear them called knife-sliced noodles or knife-shaved noodles. These noodles are famous in the Shanxi province of China.
What makes them unique is how they are made. Instead of being pulled or rolled, a chef uses a special knife to slice thin strips of dough directly into a pot of boiling water. This method creates noodles that are shaped like ribbons. They are usually quite thick and have a fun, chewy texture when you eat them. Many different styles of knife-cut noodles exist in Shanxi, but the ones from the city of Datong are especially well-known.
How Knife-Cut Noodles Are Made
Making knife-cut noodles starts with a simple dough. This dough is usually made by mixing water and flour. Sometimes, a little Cooking oil is added. The oil helps the dough become more stretchy and chewy. This makes the noodles have a better texture.
After the dough rests for a while, it is ready to be sliced. A skilled chef holds a block of dough and uses a special knife. With quick, smooth movements, they slice thin pieces of dough. These pieces fall right into a pot of boiling water. It takes many years of practice to learn this skill. A very good chef can slice up to 200 noodle strands every minute! This quick process means the noodles are super fresh when they are cooked.
Serving Knife-Cut Noodles
Once cooked, knife-cut noodles are most often served in a warm, tasty broth. This broth can be made from different meats or vegetables. Sometimes, the noodles are also fried with other ingredients. This gives them a different flavor and texture.
