Scissor-cut noodles became a viral sensation a while ago. This recipe is incredibly affordable and versatile, and perfect for a variety of dietary preferences and ingredient adaptations
Chop noodles: affordable, versatile and fun to make . Photography and prop styling: Kate Whitaker. Food styling: Lizzie HarrisChop noodles: affordable, versatile and fun to make . Photography and prop styling: Kate Whitaker. Food styling: Lizzie HarrisScissor-cut noodles became a viral sensation a while ago. They’re simple and fun to make, great for vegans and an excellent dish for introducing kids to cooking.
Sambal belachan can be found at specialist supermarkets or online – if you can’t find it, simply add 1 tbsp fish sauce to 1 tbsp chilli paste.In a pestle and mortar, pound down the dried shrimp. Toast for a few minutes on each side in a dry pan, then set aside to cool.Finely slice the shallot, ginger, lemongrass, chilli, and makrut and mint leaves and place in a bowl. Pour over the lime juice, sugar and sambal belachan, and mix thoroughly.
Its crowning glory is the fritters – usually prawn or vegetable – which add that irresistible crunch. There’s a recipe for prawn fritters below, but if you don’t have the time to deep fry at home you can use pakora as a hack – just chop them into quarters and toss them into the wok with your noodles.
Add the fresh egg noodles and the mixed sauce ingredients. Stir-fry on the highest heat for about 30 seconds. Once it has rested, thoroughly dust a surface with tapioca starch and roll the dough into a 0.5cm, roughly rectangular piece. Use a dough cutter to cut it in half and then quarters, then into roughly pappardelle-sized pieces and toss with a bit more tapioca flour so nothing sticks together. Set aside and cover with a clean damp cloth.
For the stock, heat up about 2.5 litres of water in a pot with the washed anchovies. Add the sugar, MSG and reserved cooking liquid, lower the heat completely and simmer for about 30 minutes. Taste and season with salt and MSG, as needed.
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