Knife-Cut Noodles
Daoxiao Mian (刀削面)
Rustic and chewy, these hand-carved knife-cut noodles bring bold texture and authentic flair to your first adventure in homemade noodles.
Knife-Cut Noodles (刀削面) are a centuries-old specialty originating from Shanxi Province that have become a staple in noodle restaurants throughout China. Known for its rustic charm and bold texture, this noodle is hand-sliced from a dense dough block directly into boiling water—a technique that skilled chefs can perform at lightning speed.
Despite their artisanal flair, knife-cut noodles are surprisingly approachable for home cooks. The dough is made from just flour, salt, and water, ideally using high-gluten flour (in the West, look for a good-quality pasta flour) for optimal chew. Though it calls for patience—through cycles of kneading and resting—it avoids the intense dough work required by some noodle types. Resting time and a simple tool—a knife-cut noodle blade (刀削面刀)—do most of the heavy lifting. There are two main styles of knife-cut noodle blade:
- The one I favor yields large, irregular strips, reminiscent of what I experienced in Chengdu and Yibin. The inconsistency lends a delightful, dual-texture sensation—ruffled, soft edges with denser and chewier centers.
- The alternative is a spoon-like cutter with a center hole, producing uniform strips suitable for more polished presentations and more resembling the dried store-bought versions.
Because this is a low-moisture dough, resist the urge to add too much water. Instead, add just a teaspoon at a time if more is needed. To form the dough into a ball, use a knuckle to flatten, then employ a bench scraper to gather stray flour and bits of dough, sprinkling them back on top and folding repeatedly until the mass becomes cohesive. A rolling pin is also helpful for taming the dense block of dough. This batch yields enough noodles for two hearty bowls or four lighter portions—about half of what restaurants typically make. Keep the dough covered with a clean, damp towel in between cutting.
Knife-Cut Noodles are often used in soup noodle dishes including: Sizzling-Spicy Knife-Cut Noodles (麻辣牛肉刀削面) and Red Braised Knife Cut Noodles (红烧牛肉刀削面).
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Prep Time: 1 hr |
Cook Time: 10 min |
Total Time: 1 hr 10 min |
Serving: 2 people |
Ingredients
500 grams of High-Gluten Flour
5 grams of Salt
210 milliliters of Water
Directions
1.) Whisk together the Flour and Salt first in a large mixing bowl and then pour onto a clean dry work surface.
2.) Form a crater in the center of the Flour and pour in the Water. Begin to combine the Flour into the Water, starting near the center and gradually working outwards until the Water has been completely absorbed and an extremely shaggy dough remains.
3.) Use a bench scraper and your hand to form and knead the dough into a tough, somewhat dry ball of dough. Brush the dough with a small amount of water, cover the ball with a upside-down bowl, and allow it to rest at room temperature for 15 minutes.
4.) After 15 minutes, knead the dough for about 2 minutes until somewhat smooth but still quite firm. Brush the dough with an extremely light coating of water, cover it again, and allow it to rest for 10 minutes.
(This will be a rather firm dough so I recommend using a “fist” folding method. Grab one end of the dough, flatten it slightly in your hand, and pull it away from you. Fold this end backwards and over, onto itself. Use your fist to push it down and smush the layers together. Then, rotate the dough a quarter turn and repeat the entire process until the dough is kneaded).
5.) After 10 minutes, the dough will start to feel much smoother like dense playdough. Knead the dough for about 3 to 5 minutes using a flattening and folding method until it’s much smoother. Brush the dough with an extremely light coating of water, cover it once more, and rest for a final 30 minutes.
6.) Knead the dough one final time before shaping it into an oblong loaf shape. Coat the topside with water, flip the dough over, and place it wet side down on a wooden cutting board.
(The water will help the dough stick to the board and give it stability when cut. The dough should follow the length of the cutting board and not be placed across it).
7.) Bring a large pot of water to boil on high heat. Hold the cutting board with the dough in one hand and the Knife-Cut Noodle blade in the other hand. Slice down the entire length of the dough with the knife allowing the noodle to be sliced off into the awaiting water. Continue to smoothly slice off the noodles until the desired serving has been reached.
(Cover the block of dough with a clean damp towel to prevent it from drying out. Leafy green veggies can also be cooked along with the noodles as a means of saving time, but be aware that the noodles will take a while to cook. Add the greens too soon and they may overcook).
8.) Cook the noodles for a few minutes until soft and tender but still just a little chewy in the center. Remove them with a slotted spoon and place in the serving bowl.
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