Scissor Cut Noodles Stir Fry

🧂 Ingredients

• 450 g All Purpose Flour

  or buckwheat flour, about 2 cups
• 225 ml Water
• 1 Tsp Salt
• 1 Tbsp. Cooking Oil
• 3 Tbsp. Vegan Butter

  or butter
• 3 Tbsp. Soy Sauce
• 1 Tbsp. Dark Soy Sauce
• 1 Tbsp. Garlic

  minced
• 2 Birds Eye Chilies or Thai Chilies
• 1 Tsp Red Chili Flakes
• ¼ Cup Chives

  chopped
• 1 Tbsp. Sesame Seeds

  optional

Instructions

• 1 Make the dough – In a large mixing bowl, add salt to the flour, and slowly add
  water while mixing with a fork or chopsticks to evenly hydrate. Once all the
  water is added and the dough begins to clump, knead the dough to work in all
  excess flour. Then transfer it onto a work surface and knead it for about 10
  minutes to allow the gluten to form and shape it into a dough ball.
• 2 Rest the dough – cover the doughball in plastic wrap or a damp kitchen towel to
  prevent drying and allow the dough to rest for 30 minutes to hydrate.
• 3 Boil the Noodles – Bring a pot of water to boil, and add 1 tsp of salt. Then
  using scissors, snip small noodles off the doughball into the water or on a
  plate to the side. Cook the noodles for 3-5 minutes or until done. Typically the
  noodles float to the top when done. Once done, strain the noodles and set aside.
• 4 Stir fry – In a wok over medium-low heat, add in 1 Tbsp. cooking oil, and 3
  Tbsp. vegan butter. Then add in the minced garlic, birds eye chilies, and red
  chili flakes. Sauté for 60 seconds. Then add in the light soy sauce, the cooked
  noodles, and half of the chives along with dark soy sauce. Stir until all the
  noodles are evenly coated and there is a slight char to the noodles. Then turn
  off the heat and add in the rest of the chives, and sesame seeds for an
  additional crunch.
• 5 Serve and enjoy 🙂

Nutrition Info