They are popularly eaten in China with minced meat sauces, with plenty of red chili and spring onions. The noodles are a specialty of the Shanxi province. They are known as knife-shaved, knife-cut, pared noodles, or even peel noodles.
As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked.
One way to enjoy dao xiao mian is to coat the noodles with just enough sauce (usually a rich meat sauce). The noodles can also be eaten in a broth or in a stir-fry to highlight its starchy and bouncy texture.
Knife cut noodles
