Knife Cut Noodles by @fitgreenmind

43 min

2 servings

🌾

500 g

Flour

🧂

0.3 g

Salt

💧

250 ml

Water

🧅

2

Scallions

🧄

6 g

Garlic

🫚

15 g

Ginger

🌶️

5 g

Chili

🍶

15 ml

Vinegar

🥢

30 ml

Soy sauce

🍬

4 g

Sugar

🫗

30 ml

Hot oil

🍝

380 ml

Noodle water

🫘

200 g

Tofu

🥕

200 g

Vegetables

  1. Knead
    • Flour
    • Salt
    • Water

    Knead the flour, salt and water for 5-7 minutes until it's a smooth dough.

  2. Rest

    Rest the dough for 25 minutes.

  3. Roll
    • Flour

    Roll out the dough thinly and generously dust it with flour.

  4. Fold
    • Flour

    Fold it in two times and dust with enough flour that the layers don't stick.

  5. Cut

    Cut into thick noodles and loosen them up.

  6. Boil
    • Water

    Boil the noodles in water for 2-3 minutes until they float.

  7. Mash
    • Scallions
    • Garlic
    • Ginger

    Mash or blend the scallions, garlic, ginger and chili until it's a paste.

  8. Mix
    • Water
    • Vinegar
    • Soy sauce

    Mix the vinegar, soy sauce, sugar and hot oil, then add the noodle water.

  9. Add
    • Tofu
    • Scallions

    Add the noodles to the broth and serve with veggies or tofu.

Knife Cut Noodles by @fitgreenmind

43 min

2 servings

🌾

500 g

Flour

🧂

0.3 g

Salt

💧

250 ml

Water

🧅

2

Scallions

🧄

6 g

Garlic

🫚

15 g

Ginger

🌶️

5 g

Chili

🍶

15 ml

Vinegar

🥢

30 ml

Soy sauce

🍬

4 g

Sugar

🫗

30 ml

Hot oil

🍝

380 ml

Noodle water

🫘

200 g

Tofu

🥕

200 g

Vegetables

Preparation Steps

  1. Step 1/9

    Knead the flour, salt and water for 5-7 minutes until it's a smooth dough.

  2. Step 2/9

    Rest the dough for 25 minutes.

  3. Step 3/9

    Roll out the dough thinly and generously dust it with flour.

  4. Step 4/9

    Fold it in two times and dust with enough flour that the layers don't stick.

  5. Step 5/9

    Cut into thick noodles and loosen them up.

  6. Step 6/9

    Boil the noodles in water for 2-3 minutes until they float.

  7. Step 7/9

    Mash or blend the scallions, garlic, ginger and chili until it's a paste.

  8. Step 8/9

    Mix the vinegar, soy sauce, sugar and hot oil, then add the noodle water.

  9. Step 9/9

    Add the noodles to the broth and serve with veggies or tofu.

Composition

Ingredients

Types

Seasonings, Water, Vegetables, Aromatics, Condiments, Sweeteners

Ingredients

Flour, Salt, Water, Scallions, Garlic, Ginger, Chili, Vinegar, Soy sauce, Sugar, Hot oil, Noodle water, Tofu, Vegetables

Notes

Flour (4 cups), Water (1 cup, 240-250ml), Ginger (thumbsize piece), Noodle water (reserved from boiling the noodles), Tofu (optional, to serve), Vegetables (optional, to serve)

Allergens

Allium, Sulfites, Soy, Gluten

Dietetics

Dietary regimen

Dairy-Free, Nut-Free

Calories

690 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

Sodium: 1290mg, Iron: 4.1mg, Calcium: 120mg, Potassium: 360mg

Vitamins

Vitamin C: 17mg, Vitamin K: 35mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

3 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Lunch, Anytime, New Year

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian, Chinese

Geographic

China, East Asia

Various

Aspect

Texture

Chewy

Flavors

Savory, Spicy, Umami

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform