Cooked 刀削面 for Sunday's brunch!
A home-cooked Sunday brunch: 刀削面 (knife-shaved noodles) tossed with a savoury minced pork sauce, with bok choy, a boiled egg and chilli oil.
A home-cooked Sunday brunch with BB, taking on a 刀削面 (dao xiao mian / knife-shaved noodles) project. 🍜😋
What we made:
- 刀削面 noodles tossed with a minced pork sauce, with bok choy, a boiled egg and chilli oil
Knife-shaved noodles are one of those Northern Chinese dishes that is harder to find here than it should be, so we made it at home. Traditionally the noodles are shaved fresh off a dough block straight into boiling water, which we cannot do, so we used the ready-shaved kind from the freezer aisle as the shortcut. The shape is what matters: thick, flat, irregular strands with a thinner edge, and a really satisfying chewy bite that holds up to a heavy sauce.
The sauce was simple and savoury. Garlic and ginger sauteed in oil, then minced pork browned off, with soy, dark soy, oyster sauce and a splash of water reduced down to a thick, glossy coating tossed through the noodles. Blanched bok choy went on top for green, a halved boiled egg beside it, and a good drizzle of chilli oil over the lot for heat and fragrance.
It eats just like the hawker version, at half the price and with full control over the seasoning. A satisfying, hands-on Sunday cook.
Overall: 4.4 / 5. 😋👍🏼 Chewy knife-shaved noodles in a savoury pork sauce with chilli oil, a proper home-cooked win. Would repeat.
