Views: 1780 Author: insight kitchen knife Publish Time: 2025-09-05 Origin: Site
Content Menu
● History and Appeal of Knife Cut Noodles
>> For the Broth (Traditional Beef Flavor)
>> For Toppings
● Step 1 – Prepare the Noodle Dough
● Step 2 – Prepare the Beef Broth
● Step 3 – Roll and Cut the Noodles (With INSIGHT KITCHEN KNIFE)
● Troubleshooting Common Issues
● Frequently Asked Questions (FAQs)
Knife cut noodles, a beloved staple of Chinese cuisine with roots tracing back centuries to Shanxi Province, are celebrated for their chewy texture, irregular shapes, and ability to soak up flavorful broths. Unlike machine-made noodles, hand-cut knife noodles offer a unique mouthfeel that comes from the skillful interaction between dough and knife—each strand is slightly different, adding a rustic charm to every bowl. While they may seem intimidating to make at home, mastering knife cut noodles is entirely achievable with the right tools, ingredients, and a bit of practice. In this guide, we’ll break down the process step by step, from preparing the perfect dough to crafting a delicious broth, and even highlight how a high-quality knife from INSIGHT KITCHEN KNIFE can elevate your noodle-making experience.
Before diving into the cooking process, it’s worth understanding why knife cut noodles have stood the test of time. Originating in Shanxi, China, these noodles were traditionally made by street vendors and home cooks alike, using a simple combination of flour, water, and salt. The key to their popularity lies in their versatility—they pair beautifully with rich, savory broths (like beef or pork), light vegetable sauces, or even spicy oil-based toppings.
What sets knife cut noodles apart is their texture. Unlike thin, delicate vermicelli or thick udon, knife cut noodles have a hearty, springy bite that holds up well to bold flavors. Their irregular, flat-edged shape (often compared to cat’s ears or wide ribbons) creates more surface area, allowing them to cling to sauces and broths, ensuring every bite is full of flavor. Today, knife cut noodles are enjoyed worldwide, and home cooks are increasingly eager to recreate this authentic dish in their own kitchens—no professional training required.
The beauty of knife cut noodles lies in their simplicity—you only need a handful of basic ingredients to make the dough. For the noodles themselves, quality matters, so opt for fresh, high-quality staples to ensure the best results. Here’s what you’ll need (for 4 servings):
· High-gluten flour (1000g): High-gluten flour (also called bread flour) is essential for knife cut noodles because it has a higher protein content (12-14%), which creates strong gluten. Gluten is what gives the noodles their chewy, elastic texture—without it, the noodles may be too soft or break easily when cutting. Avoid all-purpose flour if possible, as it has lower gluten content and will result in less springy noodles.
· Cold water (400-450ml): Cold water slows down the activation of gluten, making the dough easier to knead and less likely to become tough. The exact amount of water depends on the humidity of your kitchen and the brand of flour—start with 400ml and add more gradually if needed.
· Salt (10g): Salt is a crucial additive for the dough. It strengthens the gluten network, enhances the noodles’ flavor, and helps the dough hold its shape better when cutting. Without salt, the noodles may taste bland and lack structure.
· Optional: Baking soda (1g): A tiny pinch of baking soda (less than 1g) can help tenderize the gluten slightly, making the noodles more pliable without losing their chewiness. This is a common trick used by experienced noodle makers but is not strictly necessary for beginners.
While knife cut noodles can be served with a variety of sauces, a rich beef broth is a classic pairing. Here’s what you’ll need for the broth:
· Beef shank (500g): Beef shank is ideal for broth because it has a good balance of meat and bone, which adds depth and richness. You can also use beef bones (like marrow bones) for extra flavor.
· Onion (1 medium, roughly chopped): Onions add a sweet, aromatic base to the broth.
· Ginger (30g, sliced): Ginger adds warmth and helps cut through the richness of the beef.
· Garlic (5 cloves, crushed): Garlic enhances the savory flavor of the broth.
· Star anise (2 pieces): A key spice in Chinese cooking, star anise adds a subtle licorice-like flavor that complements beef.
· Cinnamon stick (1 small): Cinnamon adds warmth and complexity to the broth.
· Soy sauce (2 tbsp): Soy sauce adds saltiness and umami.
· Light soy sauce (1 tbsp): Light soy sauce is lighter in color and saltier than dark soy sauce, adding brightness to the broth.
· Salt and pepper (to taste): Adjust seasoning based on your preference.
Toppings can vary based on your taste, but here are some classic options:
· Sliced green onions (3-4, chopped): Adds a fresh, mild flavor and a pop of color.
· Cilantro (a handful, chopped): For a bright, herbaceous note (optional, as some people dislike its taste).
· Sliced beef (cooked, from the broth): Reuse the beef shank from the broth by slicing it thinly—this adds protein and makes the dish more filling.
· Bean sprouts (100g, blanched): Adds crunch and freshness.
· Chili oil (to taste): For a spicy kick (optional).
The dough is the foundation of great knife cut noodles—getting it right is key to achieving the perfect texture. Follow these steps carefully:
1. Mix the dry ingredients: In a large mixing bowl, combine the high-gluten flour and salt (and baking soda if using). Whisk the ingredients together thoroughly to ensure the salt is evenly distributed—this prevents clumps of salt from forming in the dough, which can affect its texture.
1. Add the cold water gradually: Make a well in the center of the dry ingredients and pour in 400ml of cold water. Use a chopstick or a fork to stir the mixture in a circular motion, pulling the flour into the water. Continue stirring until most of the flour is incorporated and you have a shaggy, uneven dough.
1. Knead the dough: Transfer the shaggy dough onto a clean, floured work surface. Begin kneading by pressing the dough with the heels of your hands, folding it over, and repeating. Kneading is essential for developing the gluten—you’ll need to knead for 10-15 minutes. The dough should start off dry and crumbly but will gradually become smoother and more elastic as you knead. If the dough is too dry and won’t come together, add 1-2 tablespoons of cold water at a time. If it’s too sticky, dust the work surface with a little more flour.
1. Rest the dough: Once the dough is smooth, elastic, and no longer sticky (it should feel like a firm rubber ball), shape it into a round and place it back in the mixing bowl. Cover the bowl with a damp kitchen towel or plastic wrap to prevent the dough from drying out. Let the dough rest at room temperature for 30-45 minutes. Resting allows the gluten to relax, making the dough easier to roll out and cut later. If you skip this step, the dough will be tough and resistant to shaping, and the noodles may be chewy in a unpleasant way.
While the dough is resting, you can start making the broth—it’s best to let the broth simmer for at least an hour to develop deep flavor. Here’s how:
1. Prep the beef: Rinse the beef shank under cold water to remove any blood. Place the beef in a large pot and add enough cold water to cover it by 2 inches. Bring the water to a boil over high heat—this will help release any impurities (scum) from the beef. Once boiling, reduce the heat to low and let the beef simmer for 5 minutes. Use a slotted spoon to skim off any scum that rises to the surface—this ensures the broth is clear and not cloudy.
1. Add aromatics and spices: After skimming, add the chopped onion, sliced ginger, crushed garlic, star anise, and cinnamon stick to the pot. Pour in the soy sauce and light soy sauce, then stir gently to combine. Bring the broth back to a boil, then reduce the heat to low. Cover the pot with a lid and let the broth simmer for 1-1.5 hours. The longer you simmer, the more flavor the broth will have—just make sure the heat is low enough to keep the broth at a gentle simmer (not a rolling boil), as boiling too vigorously can make the beef tough.
1. Season the broth: After simmering, remove the beef shank from the pot and set it aside to cool. Once cool enough to handle, slice the beef thinly against the grain—this makes the meat more tender. Return the sliced beef to the broth (if desired) and season with salt and pepper to taste. If the broth is too concentrated, you can add a little hot water to dilute it. Keep the broth warm over low heat while you prepare the noodles.
Cutting the noodles is the most iconic part of making knife cut noodles—and having the right knife makes all the difference. A sharp, well-balanced knife will allow you to cut clean, even strands without tearing the dough. This is where INSIGHT KITCHEN KNIFE shines: their specialized noodle knives are designed with a curved, sharp blade that glides through the dough effortlessly, and an ergonomic handle that reduces hand fatigue during cutting. Whether you’re a beginner or an experienced cook, an INSIGHT KITCHEN KNIFE ensures precision and ease, helping you achieve the classic flat, irregular shape of authentic knife cut noodles.
Here’s how to roll and cut the dough:
1. Roll out the dough: After resting, transfer the dough to a floured work surface. Use a rolling pin to roll the dough into a large, thin rectangle. The ideal thickness is 3-5mm—thicker than a sheet of paper but thin enough that the knife can cut through it easily. If the dough is resistant to rolling (due to gluten), let it rest for another 10 minutes. Dust the rolling pin and work surface with flour as needed to prevent sticking.
1. Prepare the knife: For best results, use a sharp knife—preferably a specialized noodle knife from INSIGHT KITCHEN KNIFE (their 8-inch curved blade model is perfect). If you don’t have a specialized knife, a sharp chef’s knife will work, but you may need to adjust your technique. Sharpen the knife before cutting—dull blades will crush the dough instead of cutting it, resulting in uneven noodles.
1. Cut the noodles: Hold the knife at a 45-degree angle to the dough, with the blade pointing away from you. Place your non-dominant hand on top of the dough to hold it steady (keep your fingers curled under to avoid cutting yourself). Use a quick, downward motion to slice the dough into strands—each strand should be about 1-2cm wide. The key is to let the knife do the work: the sharpness of the INSIGHT KITCHEN KNIFE will allow you to make clean cuts without pressing too hard. As you cut, move the knife along the dough in a steady, rhythmic motion. If the dough starts to stick to the knife, wipe the blade with a damp cloth (not too wet) to keep it clean.
Separate the noodles: As you cut the noodles, place them on a floured tray or plate, making sure to dust them with a little more flour to prevent them from sticking together. If you’re not cooking the noodles immediately, cover the tray with a damp towel to keep them from drying out.
Cooking knife cut noodles is quick—they only take a few minutes to boil, so make sure your broth is ready before you start. Here’s how:
1. Boil the water: Fill a large pot with 6-8 cups of water and bring it to a rolling boil. Add 1 tsp of salt to the water—this seasons the noodles from the inside out.
1. Add the noodles: Gently add the cut noodles to the boiling water, stirring gently with a chopstick or slotted spoon to prevent them from sticking to the bottom of the pot. Be careful not to overcrowd the pot—if you have a lot of noodles, cook them in 2 batches.
1. Cook the noodles: Let the noodles boil for 2-3 minutes. Unlike dried noodles, fresh knife cut noodles cook quickly—they’re done when they float to the surface of the water and look translucent around the edges. To check if they’re done, take a strand out and taste it—it should be chewy but not raw in the center.
1. Drain the noodles: Once cooked, use a slotted spoon or colander to drain the noodles. Do not rinse them with cold water unless you’re serving them with a cold sauce—rinsing removes the starch, which helps the noodles cling to the broth and toppings.
Now that your noodles, broth, and toppings are ready, it’s time to assemble your bowl of knife cut noodles. Here’s how to do it like a pro:
1. Add noodles to the bowl: Place a portion of cooked noodles (about 250g per serving) into a large bowl.
1. Ladle the broth: Pour 1-2 cups of warm beef broth over the noodles, making sure the noodles are fully submerged (adjust the amount of broth based on how soupy you like your noodles).
1. Add toppings: Arrange the sliced beef, blanched bean sprouts, chopped green onions, and cilantro on top of the noodles. Drizzle with chili oil if you like a spicy kick.
1. Serve immediately: Knife cut noodles are best eaten hot, so serve them right away. The noodles will continue to absorb the broth as they sit, so if you’re serving multiple people, assemble each bowl just before eating.
Even with the best instructions, you may run into a few problems when making knife cut noodles. Here are some common issues and how to fix them:
· Dough is too dry and crumbly: Add 1-2 tablespoons of cold water at a time and knead until the dough comes together. If the dough is still dry after adding water, let it rest for 10 minutes—the flour may absorb more moisture as it rests.
· Dough is too sticky: Dust the work surface and your hands with a little more flour. Avoid adding too much flour, though—this can make the noodles tough.
· Noodles break when cutting: This is usually due to under-kneaded dough (not enough gluten) or a dull knife. Make sure you knead the dough for 10-15 minutes, and use a sharp knife like the ones from INSIGHT KITCHEN KNIFE to make clean cuts.
· Noodles are too chewy or tough: Over-kneading the dough or using too much flour can make noodles tough. Try kneading for less time (10 minutes instead of 15) or using a little less flour next time.
· Broth is bland: If your broth lacks flavor, simmer it for longer (up to 2 hours) or add a little more soy sauce or a pinch of sugar to enhance the umami.
1. Can I use all-purpose flour instead of high-gluten flour?
While all-purpose flour can be used in a pinch, it’s not ideal. All-purpose flour has lower gluten content (8-10%), which means the noodles will be less chewy and more likely to break when cutting. If you only have all-purpose flour, add 1 egg to the dough—this helps strengthen the gluten and improves the texture.
1. How long can I store the prepared dough?
The dough can be stored in the refrigerator for up to 24 hours. After kneading and resting, wrap the dough tightly in plastic wrap and place it in an airtight container. When you’re ready to use it, let it sit at room temperature for 30 minutes to soften before rolling and cutting.
1. Can I freeze knife cut noodles?
Yes! After cutting the noodles, place them on a floured tray and freeze them for 1-2 hours (until solid). Once frozen, transfer the noodles to a freezer bag and store them in the freezer for up to 1 month. Cook the frozen noodles directly in boiling water—they’ll take 1-2 minutes longer to cook than fresh noodles.
1. Do I need a specialized knife to make knife cut noodles?
While a specialized noodle knife (like those from INSIGHT KITCHEN KNIFE) makes the process easier and produces more authentic results, a sharp chef’s knife will work. The key is to keep the knife sharp—dull blades will crush the dough instead of cutting it. If using a chef’s knife, try to mimic the curved motion of a noodle knife by angling the blade slightly.
1. What are some alternative broths or sauces for knife cut noodles?
Knife cut noodles are incredibly versatile! For a vegetarian option, try a vegetable broth made with carrots, celery, mushrooms, and kombu (seaweed) for umami. For a spicy option, toss the cooked noodles with chili oil, soy sauce, garlic, and sesame seeds (this is called “spicy oil noodles”). You can also use a tomato-based sauce with ground pork or chicken for a hearty, tangy dish.
