Born in Shanxi, China many centuries ago, these scissor-cut noodles or jian dao mian (剪刀面) are quick to make and have a delightfully chewy, bouncy texture (think al dente gnocchi, Haribo gummy bears, good boba pearls, or fresh mochi). Cookbook author Kat Lieu likes to stir-fry these noodles in a rich, savory sauce made with pantry staples like peanut butter and soy sauce, but you can also serve them in broth or simply drizzled with soy sauce and chili crisp.
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Kat Lieu | 2025-07-21
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