Scissor Cut Noodles Recipe

This recipe is a favorite of mine because it combines the nostalgia of making homemade noodles with the excitement of vibrant, fresh veggies, creating a dish that’s as satisfying to prepare as it is to devour. Plus, the flexibility to add tofu or chicken means I can adjust it to suit any mood or dietary preference while keeping it deliciously wholesome.

I love preparing Scissor Cut Noodles, beginning with the easy mix of all-purpose flour, salt, and water for the dough. Garlic and onion are favorites of mine, so I stir-fry those in vegetable oil until they smell divine.

I then make a broth, enriching it with soy sauce and sesame oil until I’m satisfied. Sliced vegetables go into the mix, and an optional protein, like shrimp or chicken, makes the dish more filling.

Ingredients

In the case of noodles, the carbohydrate source is all-purpose flour, which forms the fundamental base of the noodle itself.

Garlic: Full of flavor; contains antioxidants and potentially healthful elements.

Onion: Contributes sweetness and depth; is a good source of Vitamin C and fiber.

Broth made from chicken or vegetables improves the flavor; if made from chicken, it adds protein.

Soy sauce: Provides umami and salt; boosts total flavor.

Sesame oil: Gives a nutty scent; has good fats and antioxidants.

Vegetables provide vitamins and fiber; they add color and texture.

Diced chicken or tofu: Adds protein, optional for a heartier dish.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water (adjust as needed)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 2 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup vegetables (such as carrots, bell peppers, or spinach), sliced
• 1/2 cup cooked chicken or tofu, diced (optional)
• 1 teaspoon grated ginger (optional)
• Sliced green onions, for garnish
• Sesame seeds, for garnish

Instructions

1. In a big bowl, combine 2 cups of plain flour and 1/2 teaspoon of salt. Pour in 1/2 cup of water, adding it gradually, and then work into the mixture until it forms a smooth dough. If the dough feels too dry, add a little more water and keep kneading until it’s smooth.

2. Make certain that the dough is covered and permit it to rest for, at the very least, 30 minutes. When the dough has fully relaxed, give it a brief knead, and roll it into a sheet of the desired thinness.

3. Cut thin strips from the dough sheet to form the noodles. Use scissors for best results. Toss the noodles with a little flour to prevent sticking.

4. In a big pot, bring 2 cups of chicken or vegetable broth to a rolling boil. Add the noodles that have been cut and cook them until they are tender and floating, which should take about 3 to 5 minutes. Make sure to drain the noodles well when you are done, and set them aside.

5. In a medium-sized pan, over medium heat, heat 1 tablespoon of vegetable oil. Add minced garlic and thinly sliced onions, and sauté until they are fragrant and translucent.

6. In the pan, add 1 cup of sliced vegetables: your choice—carrots, bell peppers, spinach. Stir-fry them until they’re just beginning to bow to the heat.

7. If you add, 1/2 cup of diced, cooked chicken or tofu, and 1 teaspoon of grated ginger to the vegetables, then you can cook everything together until heated through.

8. Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil, and stir well to combine with the vegetables and any protein you’ve added.

9. Return the cooked noodles to the pan, and toss them so that the sauce properly coats the noodles and vegetables mix in.

10. Hot and garnished with sliced green onions and sesame seeds, the scissor cut noodles are ready to serve. These additional flavor and presentation elements elevate the dish, making it restaurant-quality.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula for mixing
4. Plastic wrap or a clean kitchen towel
5. Rolling pin
6. Kitchen scissors
7. Large pot
8. Strainer or colander
9. Medium-sized pan
10. Knife
11. Cutting board
12. Grater for ginger
13. Cooking spoon or spatula for sautéing

FAQ

• Q: Can I use a different type of flour for the noodle dough?You can use whole wheat flour or a gluten-free flour blend, but you may notice a slight change in texture.
• Q: How do I know if I’ve added enough water to the dough?A: The desired consistency is achieved when the dough is firm but not overly so, pliable with a slight stretch, not at all sticky. Water is added in a controlled, gradual manner.
• Q: Is it possible to make the noodles in advance?Q: Are you able to prepare the noodles and keep them in the refrigerator for a day?
• Q: Can I make this recipe vegetarian or vegan?Q: Can I keep this dish vegan? If so, how?

  A: Definitely! You can use vegetable broth and tofu to maintain the vegan aspect; just be sure your soy sauce is also vegan-friendly.

• Q: What can I use if I don’t have sesame oil?A: You can use another aromatic oil in place of these, like peanut oil or olive oil, though the flavor profile may differ somewhat.
• Q: How can I make the dish spicier?A: Add a dash of chili oil or sprinkle red pepper flakes to achieve your desired level of heat.

Substitutions and Variations

Whole wheat flour serves as a healthier alternative to all-purpose flour when baking.
You can replace vegetable oil with olive oil to achieve a different flavor profile.
Mushroom broth can be used in place of chicken or vegetable broth for a deeper umami flavor.
Tamari can be used as a gluten-free substitute for soy sauce.
Peanut oil can be used in place of sesame oil to impart a nutty flavor.

Pro Tips

1. Rest the Dough Allowing the dough to rest for at least 30 minutes is crucial, as it relaxes the gluten and makes it easier to roll out and form into noodles, resulting in a smoother texture.

2. Customize Your Broth Boost the flavor of your broth by adding herbs like cilantro or spices such as star anise while it simmers. This will infuse the noodles with extra depth of flavor during cooking.

3. Avoid Overcrowding the Pan When sautéing garlic, onions, and vegetables, make sure not to overcrowd the pan. Cooking in batches if needed helps ensure even cooking and maintains the vibrant colors and textures of the ingredients.

4. Balance the Noodles and Sauce To prevent soggy noodles, add them back to the pan just before serving and toss quickly with the sauce. This ensures the noodles are perfectly coated with flavor while maintaining their texture.

5. Toast Sesame Seeds Lightly toast the sesame seeds before garnishing. This enhances their nutty flavor and adds a delightful crunch to the finished dish.