Those plump, chewy scissor-cut noodles you keep seeing everywhere are surprisingly simple to make at home. Once you know the technique you can turn them into an everyday favourite. Here we’ve adapted them into a recipe for Spicy Scissor-Cut Noodles with garlicky chilli oil and stir-fried pak choi — a quick, plant-based dinner that’s full of texture and flavour.
I like meals you can prepare in stages: make the dough in advance, let it rest, and finish quickly when it’s time to eat. These chilli oil noodles fit that pattern perfectly. The dough needs about 30 minutes to rest, then you snip it directly into a pan to create tender, chewy noodles. Toss them in a lively garlicky chilli sauce and serve with some greens for a satisfying, customizable dinner.
Aside from the resting time, the whole process takes roughly 30 minutes, and once you’re confident with the method you can pair the noodles with many different sauces and toppings.
Ingredients
- plain flour (all-purpose flour)
- water
- sea salt (use fine sea salt for the dough)
- sunflower oil (or another neutral oil with a high smoke point)
- pak choi (or another Asian green that stir-fries well; tatsoi is great in season)
- fresh garlic
- fresh red chilli
- dried chilli flakes (use the freshest you can for best flavour)
- soy sauce (or tamari)
- runny honey (or maple syrup for a vegan option)
- gochujang (seek an imported tub for an authentic taste)
- fresh lime juice
How To Make Scissor Cut Noodles
These noodles are simple to prepare and very rewarding. Follow the steps below for a dependable result.
Here is how to make scissor-cut noodles:
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Mix the dough
Combine the flour, water and a pinch of salt in a bowl with a spoon, then bring the mixture together with your hands until it forms a dough.
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Knead the dough
Tip the dough onto a work surface and knead for a couple of minutes. If it feels dry, wet your hands and continue kneading until smooth.
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Leave to rest
Wrap the dough in clingfilm and refrigerate for 30 minutes to relax the gluten.
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Cut the noodles
When the dough has rested, use a pair of scissors to snip thin strips directly from the dough until it’s all used up.
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Cook the noodles
Bring a pan of water to a boil, add a dash of sunflower oil, and cook the noodles until they float to the surface. Drain and toss with a little oil to keep them from sticking. They’re now ready to be tossed with sauce.
Serving Suggestions
We served the snipped noodles with quick stir-fried pak choi, but these noodles are versatile. Treat them like any other fresh noodle and pair with different sauces and proteins. Ideas to try:
- Use them in ramen bowls instead of store-bought noodles.
- Swap them for udon in stir-fries that call for thick noodles.
- Add cooked protein on the side — grilled fish, roasted chicken, or braised pork work well — or keep it plant-based with tofu or tempeh.
- Top with a jammy egg for extra richness.
Frequently Asked Questions
Yes — for a shortcut use 3–4 tbsp of a good-quality store-bought chilli oil. Taste and adjust with extra soy sauce, salt, and a splash of lime juice or rice vinegar if the flavour needs brightening.
The sauce is very versatile: toss it with udon, use it to dress egg pappardelle, or drizzle over roasted vegetables and grain bowls for a spicy, garlicky kick.
You Might Also Enjoy
- Teriyaki salmon rice bowl with spicy mango salsa
- Spicy Korean-inspired gochujang fishcakes
- Spicy ground pork ramen
- Hot honey and sesame salmon bowls with coconut rice
- Thai-inspired sesame fish cakes
Spicy Scissor-Cut Noodles with Chilli Oil and Pak Choi
Ingredients
For the Noodles
- 200 g plain flour
- 100 ml water
- sea salt
- sunflower oil
- 2 heads of pak choi
For the Garlic + Chilli Sauce
- 1 tbsp sunflower oil
- 3 garlic cloves, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 1 tsp dried chilli flakes
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp gochujang
- 1/2 lime, juiced
Instructions
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Mix the flour, water and a pinch of salt in a bowl with a spoon, then bring the dough together with your hands. Tip onto a work surface and knead for a couple of minutes. If it feels dry, wet your hands and continue kneading. Wrap in clingfilm and chill for 30 minutes.
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After resting, use scissors to snip thin strips from the dough until it’s used up.
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Bring a pan of water to the boil, add a dash of sunflower oil, and cook the noodles until they float. Drain and toss with a little oil to stop them sticking.
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In a nonstick pan, heat a little oil and fry the garlic, fresh chilli and dried chilli flakes briefly. Add the soy sauce, honey, gochujang and lime juice, stirring to combine.
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Add the cooked noodles to the pan and stir-fry on high for a couple of minutes until the sauce reduces and begins to caramelise, coating the noodles.
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Quickly pan-fry the pak choi in a little oil until wilted and tender, then serve alongside the noodles.