Scissor Cut Noodles

A bread dipping oil that doubles as a noodle sauce? Win win. And easy yet adventurous recipe that’s perfect for a hot summers evening.

Done in 30 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the scissor cut noodles

250gstrong bread flour or plain flour

125gwater

1/2 tspsalt

For the dipping oil/noodle dressing

1-2spring onions, thinly sliced

1large garlic clove

1 tspsesame seeds

1/2 tsp MSG

20gfresh coriander, finely chopped

1/2 tspchilli powder

1/2 tspchilli flakes

1/2 tspbrown sugar

1/2 tspcumin

40mlvegetable oil

35mlsesame oil

2 tbsp (or 1.5 tbsp if using the black vinegar)balsamic vinegar (or chinese black vinegar)

1.5 tbspsoy sauce

Bread dipping oils are all the rage, and this one is a little different. Not only does it have a stunning soy sauce, garlicky twist but it also doubles up as a sauce for some handmade noodles. Noodle making is optional but it's a lot of fun, so we'd highly recommend it.

Method

Begin by making the dough. Mix the flour and salt until evenly combined. Very slowly add in the water whilst stirring the flour with some chopsticks until a shaggy dough forms.

Bring the dough together into a ball, kneading for 2 minutes then cover and leave to rest for at least 20 minutes.

Put the sauce ingredients (up until the oils) into a heat proof bowl, making sure the garlic and spring onions are exposed. Heat the oils together in a small saucepan until smoking hot then carefully pour them over the seasonings, especially the garlic and onion as it will mellow out the harsh raw flavour. It should sizzle and bubble straight away.

Stir the seasonings together then add the balsamic (or black vinegar) and soy sauce.

Knead the dough for at least 10 minutes until it turns into a completely smooth ball. Pour a drop of oil onto the ball then smooth it around to coat the dough.

Boil some water and salt generously. Carefully snip the dough into the boiling water, being careful to avoid it splashing. Alternatively, snip the oiled dough onto a plate then tip the noodles into the water. Once they're in the water, stir to prevent sticking. Cook for 2-3 minutes, and a further 2 mins once they float to the surface. Remove once cooked then immediately transfer to the sauce and toss everything through to coat. Serve with extra sesame seeds, coriander and some cucumber for crunch!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.