You are currently viewing Knife-cut noodles刀削面
ramen

Knife-cut noodles刀削面

…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

Ingredients:

Noodle Dough

– 400 gr Flour

– 2 Eggs

– 150 ml Water

Broth

– 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)

Topping

Black Sesame Seeds, Scallions, Fried Onion

Instructions

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: https://thefoodietakesflight.com/one-pot-spicy-miso-ramen-vegan/

Natasha

Hi, I am Natasha from Curious Seikatsu and am creating the content for this website. For some time, I have been passionate about self-taught language learning, living abroad and immersing myself in various cultures and am writing down my experiences for you to read, share and explore. Follow my current journey abroad in China on #curiousseikatsu!

Leave a Reply