Shanxi Knife-Cut Noodles

Shanxi Knife-Cut Noodles are a delightful and rustic Chinese pasta dish known for their chewy texture and rich flavor. This high-protein version combines hearty noodles with a savory meat sauce, making it a satisfying meal for any time of the day.

Ingredients

• All-purpose flour - 200 grams
• Water - 100 ml
• Egg - 1 large
• Salt - 1/2 teaspoon
• Ground beef - 150 grams
• Soy sauce - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onions - 2, chopped
• Vegetable oil - 2 tablespoons
• Chili oil - 1 teaspoon
• Sesame oil - 1 teaspoon
• Broccoli - 100 grams, chopped
• Carrot - 1 medium, julienned
• Chicken broth - 200 ml

Steps

1. In a large bowl, combine the flour, water, egg, and salt to form a dough. Knead for about 5-7 minutes until smooth. Cover and let it rest for 15 minutes.
2. While the dough is resting, heat vegetable oil in a pan over medium heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.
3. Add ground beef to the pan and cook until browned. Stir in soy sauce, followed by chicken broth. Simmer for 5 minutes.
4. In another pot, bring water to a boil. Roll out the rested dough into a rectangle about 1/4 inch thick. Use a sharp knife to cut the dough into wide strips to form the noodles.
5. Add the noodles to the boiling water and cook for 2-3 minutes until they float. Drain and rinse under cold water.
6. In the beef mixture, add broccoli and carrots, and cook for another 3-4 minutes until the vegetables are tender.
7. Toss the cooked noodles into the beef and vegetable mixture. Add chili oil and sesame oil, mixing well to combine. Cook for an additional 1-2 minutes.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• High in protein from the beef and egg, supporting muscle repair and growth.
• Packed with vegetables like broccoli and carrots, providing essential vitamins and minerals.

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