Knife-Cut Noodles (Sun-Dried Dao Xiao Mian)

Wavy Noodles for the Ultimate Chew

Dao xiao mian, which means knife-cut or knife-shaved noodles, is a specialty of Shanxi Province, but these ruffled wheat noodles are popular throughout north and west China. This particular dao xiao mian is made by a specialty noodle company in Chengdu that obsesses over the details of its all-natural, sun-dried noodles.

Unlike most "wavy" noodles, the ruffled, irregular edges of these noodles actually affect the texture: When they are boiled, the outer-edge ruffles go soft while the thicker inner section retains more chew, for an intriguing dual-texture mouth-feel—the signature of a proper dao xiao mian.

In Shanxi restaurants, dao xiao noodle masters hold a large chunk of dough and slice or shave strips directly into a pot of boiling water at a crazy fast pace. You find knife-cut and the similarly rustic hand-ripped noodles all across Northwest China, particularly in the provinces/regions of Xinjiang, Gansu (capital Lanzhou), Shaanxi (capital Xi'an) and stretching east to Shanxi. The noodles, whether narrow or wide, have a chewy bite and uneven, ragged edges that hold into sauce.

These knife-cut noodles fulfill that promise of clinging to sauce. They have an affinity for the Northwest cuisines but are a satisfying choice anytime you want a substantial wheat noodle for a “dry” sauced noodle or noodle soup.