Photograph of the finished Dao xiao mian (Shanxi knife-shaved noodles)

China · Mì đao tiêu Sơn Tây

Dao xiao mian (Shanxi knife-shaved noodles)

30 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Beef Beef 11.3 oz
  • Photograph of Tomato Tomato 14.1 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.4 oz
  • Photograph of Tofu Tofu 5.6 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Knead the flour with water until a firm dough forms, let it rest for 30 minutes, then roll it into a long, loaf-shaped piece.
  2. 2 Sauté minced garlic, ginger, and star anise, then add diced beef and stir-fry for 5 minutes until browned.
  3. 3 Add tomatoes, soaked wood ear mushrooms, tofu, and soy sauce, then simmer for 20 minutes to make a rich sauce.
  4. 4 Bring a large pot of water to a boil, hold the dough in your hand and use a knife to flick thin slices of noodles directly into the pot, cook for 3 minutes.
  5. 5 Remove the noodles from the pan, place them in a bowl, pour in the beef sauce, drizzle with Zhenjiang black vinegar, and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 22 min

    Replace step 3: cook the beef, tomatoes, wood ear mushrooms, and tofu under high pressure for 7 minutes, then release the pressure naturally for 8 minutes. The noodles in step 4 are still transferred directly into a separate pot of boiling water and cooked for 3 minutes.

Start cooking