Scissor-cut noodles recipe
 A fun way to make noodles without rolling, pulling, banging or a fancy pasta machine – using scissors! Served here with bok choi and a sweet-savoury sauce with an optional added kick of chilli. 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 1 whole baby bok choi, quartered½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) 1 whole baby bok choi, quartered ½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) Method For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls.Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil.Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately.