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Knife-cut noodles刀削面

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…delicious knife-cut noodles, not quite the same as authentic 刀削面 from China, but just as tasty, less chewy and more ‘al dente’. The plant-based ramen broth is to-die-for though…

Serves: 2 big bowls for hard-working people


Noodle Dough

– 400 gr Flour

– 2 Eggs

– 150 ml Water


– 1 TBS Ginger minced

– 1 TBS Garlic minced

– 2 TBS Sesame Oil

– 2 TBS Miso Paste White

– 1 TBS Tahini

– 1 TBS Soy Sauce

– 500 ML Vegetable Broth

– 2 TBS Lao Gan Ma Chili Oil 

– 200 ML Oat milk or Soy milk

– 3 dried shiitake mushrooms

– Optional: 1 TBS Jamsang (Korean Bean paste non-spicy)


Black Sesame Seeds, Scallions, Fried Onion


For the noodle dough, start by combining all ingredients together and then form a smooth dough. Cover and let sit for about 30 minutes. Add more flour to work with dough and cut in half. Roll out one half until desired thinness has been reached. Add more flour to dough and cut noodles with knife. Roll noodles together until 3 liters of water has come to a boil. Add noodles into boiling water and cook for about 3-4 minutes or until noodles reach surface. 

For the broth, mix all ingredients together and bring to a boil. Layer noodles in bowl and pour broth into bowl, garnish with scallions (spring onion) and fried onion. 

Enjoy! いただけま。400 


Recipe inspiration:

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