Super Easy Scissor-Cut Noodles with Spicy Dressing | 油泼剪刀面

[@redhousespice]

Thank you for watching! 🔎Find full written recipe: redhousespice.com/scissor-cut-noodles

[@riveranalyse]

Just made these. So easy and SO delicious. Mouth still buzzing.

[@gracelay05]

so easy thanks for sharing

[@k.k.4530]

This looks soo delicious. I will definitely give it a try, probably with a little less spice though. Thank you for sharing another wonderful recipe. ❤️❤️❤️

[@redhousespice]

My pleasure 😊

[@rangamullet5815]

yum! gonna make this when i get home :D

[@rangamullet5815]

i made it with my family, they all loved this recipe. thanks wei!

[@f.ramakers9251]

Delicious! Can I make the noodles in advance?

[@redhousespice]

Cook the noodles, then rinse with cold water. Drain well and coat with a little oil to prevent sticking. Use it later in any noodle dish you like.

[@RovingPunster]

They look yummy and easy, and the dough is a very familiar and ubiquitous 50% hydration noodle dough. The only hitch is that it takes longer to cut all the noodles than the 2 min cooktime, so the result is apt to be a mix of over and underdone noodles, depending on the size of the doughball, and how fast you are. Aside from recruiting a 2nd pair of hands, any tips on how to solve that ? Cheers.

[@redhousespice]

As I mentioned in the recipe, you'll need to cook around 2 minutes after you've finished cutting all the noodles. As long as you aren't overly slow, the noodles will be cooked pretty evenly.

[@RovingPunster]

@@redhousespice My bad ... I tend to either watch, or to read a recipe, and only do both if its something totally new to me that im keen to learn. Best wishes 😄

[@RovingPunster]

UPDATE: A recent experiment of mine with homemade udon noodles turned up something that may be relevant here: cutting the 50% hydration typical of many types of asian hand worked noodles down to 43% seems to be the magic threshold for becomming machine rollable ... provided you rest it for a minimum of 30-60 mins after initial mixing/compaction, and 10+ mins between any subsequent kneadings, and then switching from bench flour to corn starch and/or rice flour between smaller roller settings anytime it begins to get a little tacky. So far, its been working well for me, using good quality commercial bread flour, water, and 2% salt by wt of flour. Hope that helps someone. Cheers. 👍