Knife-Cut Noodles (Dao Xiao Mian)

🛒 Ingredients

• All-purpose flour 100 g · 364 kcal
• Water 50 g · 0 kcal
• Lean pork shoulder, diced 70 g · 140 kcal
• Cooking oil 3 g · 27 kcal
• Garlic, minced 3 g · 4 kcal
• Ginger, grated 3 g · 2 kcal
• Tomato, chopped 70 g · 13 kcal
• Soy sauce 10 g · 6 kcal
• Rice vinegar 3 g · 0 kcal
• Bok choy, chopped 60 g · 8 kcal
• Wood ear mushrooms, rehydrated 20 g · 4 kcal
• Sesame oil 2 g · 18 kcal
• Scallions, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. To make the noodles: Combine flour, 50ml water, and a pinch of salt in a large bowl. Knead for 10-15 minutes until a smooth, firm dough forms, adding a little more water if needed, then cover and let rest for 30 minutes.
2. Prepare the sauce: Heat cooking oil in a wok or large skillet over medium-high heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
3. Add diced pork to the wok and cook until browned, breaking it apart with a spoon. Drain any excess fat if desired.
4. Stir in chopped tomato, soy sauce, rice vinegar, and 40ml water. Bring to a simmer and cook for 5-7 minutes until the sauce slightly thickens and flavors meld.
5. Bring a large pot of water to a rolling boil. Take the rested dough, hold it firmly in one hand, and with a sharp, heavy knife in the other, shave thin strips of dough directly into the boiling water with a quick, downward motion.
6. Cook the noodles for 2-3 minutes until al dente. Add the chopped bok choy and rehydrated wood ear mushrooms to the boiling water during the last minute of cooking to lightly blanch them.
7. Drain the noodles and vegetables, then transfer them to a serving bowl. Top with the prepared pork and tomato sauce. Drizzle with sesame oil and garnish with chopped scallions.