Description
Chewy homemade scissor-cut noodles made with sweet kabocha and tossed in a spicy, creamy sesame-peanut sauce with savory ground pork.
Ingredients
Units
Scale
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