Homemade scissor-cut noodles

Your ingredients

Get ready: Bowl, clean kitchen scissors, large saucepan, colander and small frying pan.

• 🍚Noodles: 250 g plain flour
• 🍚Noodles: ¼ tsp salt
• 🍚Noodles: 125 ml water
• 🍚Noodles: ½ tsp oil
• 🥬Seasoning: 1 tbsp finely chopped spring onions
• 🥣Seasoning: ½ tbsp minced garlic
• 🌶️Seasoning: 1 tsp dried chilli flakes
• 🌶️Seasoning: ½ tsp ground dried chilli
• 🌶️Seasoning: ½ tsp ground Sichuan pepper
• 🥜Seasoning: 1 tsp toasted sesame seeds
• 🥣Seasoning: 3 tbsp neutral cooking oil
• 🥣Seasoning: 1 tbsp light soy sauce
• 🍚Seasoning: 1 tbsp black rice vinegar

Let’s make it

1. Mix a firm dough

   Mix flour and salt, then gradually add 125 ml water, stirring. Bring together and knead into a firm dough, adjusting water only a little if your flour needs it.

2. Rest and smooth

   Cover and rest for 15 minutes, then knead again until smoother. Coat dough and clean scissor blades with the small amount of oil.

3. Snip into water

   Bring a large saucepan of water to a gentle boil. With adult help if needed, hold dough safely above the pan and snip short strips into the water, keeping hands clear of steam. Do not lean over it.

4. Cook until tender

   After the last noodle goes in, boil for about 2 minutes, longer for thick pieces, until there is no raw floury centre. Drain into two bowls.

5. Make the topping

   Gently warm the 3 tbsp oil with spring onion, garlic, chilli, ground pepper and sesame seeds until fragrant. Divide over noodles with soy sauce and vinegar and mix well.