My husband recently asked me to make my scissor-cut noodles again for him, and he told me I needed to share another scissor-cut noodle recipe because it’s so popular with you guys! And I don’t blame you, they’re so good! So, naturally, I started thinking about what kind of version I could make next.
Since we’re heading into fall, I wanted to incorporate one of my favorite seasonal ingredients: kabocha.
Kabocha is a Japanese variety of winter squash that has a deep green skin and bright orange flesh. It’s super popular in Japanese cuisine and eaten all the time, typically steamed and seasoned very minimally with just salt and maybe a few other ingredients.
It has a naturally sweet, nutty flavor and a texture that’s similar to a combination of pumpkin and sweet potato. It’s one of my favorite ingredients to cook with in the fall, and it works surprisingly well in homemade noodles. Here, the steamed kabocha is incorporated directly into the dough. This gives the noodles a beautiful, vibrant orange color perfect for all your fall parties!
Scissor-cut noodles, or jian dao mian (剪刀面), are a Chinese noodle made by cutting pieces of dough directly into boiling water with scissors. Unlike noodles that are rolled and cut into uniform strands, scissor-cut noodles have irregular shapes and textures. This makes them fun to eat (and make)!
They’re also incredibly approachable because you don’t need a pasta machine or any special equipment. Just a pair of kitchen scissors. Let’s get started!
Ingredients:
Sauce:
- Toasted Sesame Seeds: Nutty and aromatic, adding texture to the sauce
- Sugar: Balances the saltiness and spice
- Soy Sauce: Savory umami flavor
- Szechuan Peppercorn (or oil): Citrusy, tingling spice. Optional but so addictive!
- Chili Oil: Adds heat and flavor!
- Peanut Butter: Makes the sauce creamy and adds extra nuttiness
Beef:
- Garlic: Adds aromatic flavor
- Ground Beef: Savory and hearty; you can substitute any ground meat or crumbled firm tofu
- Shaoxing Rice Wine: Balances the meat’s richness. Feel free to use rice vinegar instead!
- Dark Soy Sauce: Savory flavor (and color); regular soy sauce can be substituted
- White Pepper: Gentle heat; substitute regular black pepper
Scissor-Cut Noodles:
- Kabocha: Natural sweetness, color, and a subtle nutty flavor to the noodles
- Salt: Seasons the noodle dough
- Flour: Forms the base of the noodle dough
- Water: Brings the dough together
How to Make the Noodles:
- Steam the kabocha until tender.
- Mix the kabocha, salt, flour, and water to form a dough. Knead until the dough is smooth.
- Bring a pot of water to a boil.
- Hold the dough over the pot and snip off small pieces directly into the boiling water.
- Cook until the noodles float and are tender. Drain and toss with your sauce.
Kabocha Scissor-Cut Noodles with Spicy Peanut Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Chewy homemade scissor-cut noodles made with sweet kabocha and tossed in a spicy, creamy sesame-peanut sauce with savory ground pork.
Ingredients
Sauce
- 1 1/2 tbsp toasted sesame seeds
- 1 tsp sugar
- 1 1/2 tbsp soy sauce
- 1/2 tsp Szechuan peppercorn or oil
- 1/4 cup chili oil
- 1 tbsp peanut butter
- 1/4 cup reserved noodle water
For the Beef
- 3 garlic cloves, minced
- 1/2 lb ground pork
- 1 tbsp Shaoxing rice wine (substitute rice vinegar)
- 1 tbsp dark soy sauce (substitute regular soy sauce)
- 1/4 tsp white pepper (substitute black pepper)
For the Scissor-Cut Noodles
- 6 oz kabocha
- 1/4 tsp salt
- 8 oz flour, plus slightly more for your hands and scissors
- 2 oz water
Instructions
- Begin by making the sauce. Combine the toasted sesame seeds, sugar, soy sauce, Szechuan peppercorn or oil, chili oil, and peanut butter in a bowl. Set aside.
- Cut your kabocha into large cubes (skin off). If your kabocha is hard to cut into, I recommend microwaving it for two minutes. I recommend using a scale to make sure your measurements are correct for the noodles!
- Steam the kabocha cubes for 20 – 22 minutes.
- Prepare to knead the dough. Add the kabocha to a large bowl (stand mixer bowl if you’re using it to knead), followed by the salt, flour, and water, then mix using a dough hook until a dough forms. If using a stand mixer, knead for 10 minutes. If using your hands, knead for 12. You want the dough to be a little sticky, but if it feels unmanageable, add a little more flour as needed.
- Bring a large pot of water to a boil and season with salt. Lightly oil your hands and kitchen scissors. Hold a portion of the dough over the pot and use the scissors to snip small pieces directly into the boiling water. Repeat with the remaining dough.
- Boil the noodles until they float and are cooked through, then remember to reserve 1/4 cup of the noodle water before draining.
- Heat a pan over medium-high heat and add the garlic and ground beef. Cook until the beef is browned and cooked through. Add the Shaoxing rice wine, dark soy sauce, and white pepper and stir until well combined. Remove from the heat.
- Finish the sauce by adding the reserved noodle water and stir until smooth. Add the cooked noodles and toss to coat.
- Divide the noodles between two bowls and top with the ground beef. Optionally garnish with sesame seeds and chopped green onions. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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