Knife-cut noodles, also known as dāo xiāo miàn in Chinese, are a type of noodle commonly found in Chinese cuisine, particularly in the Shanxi region of China. These noodles are made by hand using a special knife to cut strips of dough directly into boiling water. The resulting noodles are irregular in shape, with varying thicknesses and lengths, and often have a chewy texture. Knife-cut noodles are typically served in soups or stir-fries and are known for their unique appearance and texture.
Background
Knife-cut noodles were born in the Yuan Dynasty when knives were confiscated, prompting the use of iron sheets. Scissors, combs, and even the Green Dragon Crescent Blade have been used to cut noodles. Today, noodle-cutting machines have replaced manual labor, increasing efficiency in restaurants.
After the Mongolians defeated the Jin Dynasty, metal products were confiscated from households in the Shanxi and Shaanxi regions. The government allowed only one kitchen knife to be shared among every ten households. One day, an old man found a piece of thin iron and began cutting dough into slices, creating knife-cut noodles. This innovative method quickly gained popularity.
How to make?
The traditional way of cutting noodles involves one hand holding the dough while the other hand uses a noodle-cutting knife. In Shanxi Province, noodles are typically cooked in plain water and then mixed with stir-fried vegetables or meats before consumption. Outside of Shanxi Province, knife-cut noodles are mainly served in soup and common soup braised dishes include tomato and egg, braised pork belly, and sour cabbage with shredded pork. High-gluten flour is commonly used to make knife-cut noodles, resulting in a chewy texture and less digestibility. Noodle-cutting knives with rollers have also been introduced to make it easier for more people to master the skill of cutting noodles.
Calories and Nutrition Value
Knife-cut noodles per 100g content and nutritional value are approximately below:
- Calories (kcal) 267
- Moisture (g) 33.5
- Protein(g) 8.4
- Fat(g) 0.9
- Carbohydrate(g) 56.2
- Sodium (mg) 226
- Dietary fiber(g) 1