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All you need are scissors for these homemade noodles!

Kat Lieu from Subtle Asian Baking shows off an easy recipe for scissor cut noodles from her book "Modern Asian Kitchen" #newdaynw

SEATTLE — Ingredients:

The Noodles: 

  • 3 cups plus 
  • 3 tablespoons all-purpose flour 
  • 1 cup plus 1 tablespoon water 
  • 1/2 tablespoon red or white miso Neutral oil (for coating the kitchen shears) 

The Umami Bomb Sauce: 

  • 2 tablespoons soy sauce 
  • 1/2 tablespoon miso or 1 teaspoon kosher salt 
  • 2 teaspoons sesame oil 
  • 1 teaspoon furu or Chinese fermented tofu (optional) 
  • 1 1/2 tablespoons sugar 
  • 2 tablespoons smooth peanut butter 
  • 1 tablespoon Shaoxing wine 

For the stir-frying: 

  • 2 tablespoons neutral oil 
  • 3 cloves garlic, minced

Directions:

1. Combine the flour, water, and miso (or salt) in a large bowl. Mix well until a smooth dough forms. If the dough is too dry, add a little water. If it’s too sticky, add a little flour. Cover the bowl and let the dough rest for at least 30 minutes and up to an hour. 

2. While the dough is resting, prepare the umami bomb sauce. In a small bowl, stir the soy sauce, miso, sesame oil, furu (if using), sugar, peanut butter, and Shaoxing wine until well combined and set aside. 

3. Bring a pot with enough water to submerge noodles water to a boil. Coat or spray a pair of kitchen shears with a neutral oil to prevent the dough from sticking. 

4. Uncover the dough and cut it into bite-sized pieces directly over the pot of boiling water. If you’re concerned about the hot water splashing up (and hot water will be splashing up, so be careful), you can cut the noodles over a plate and then carefully transfer them to the boiling water. 

5. Cook the noodles until they float to the surface and are “al dente,” about 2 to 3 minutes.

6. Using a slotted spoon, remove the cooked noodles from the pot and transfer them to a bowl. 

7. Preheat a wok or pan over medium-high heat until it smokes. Pour in 2 tablespoons of neutral oil. Add the garlic, and once the garlic is golden, add the noodles. Pour the umami bomb sauce around the perimeter of the wok (or drizzle over the noodles if using a pan). Toss the noodles well to ensure they are thoroughly coated with the sauce. 

8. Remove from heat and garnish with optional chopped scallions and sesame seeds. Serve immediately, with chili crisp oil if desired.

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day

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