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

Mia Jacobs

Dish by Mia Jacobs

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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.


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

Mia Jacobs

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