knife cut noodles are delicious! a bit like a tagliatelle. you can find them in many Asian markets, made in Taiwan or China. I like the Taiwanese ones best (Chinese ones have a different texture but are also good)
they may also be spelled ‘dao hsiao mian’ or ‘dao xiao mian’
boil noodles separately from soup. Just like in pasta. The starchy water isn’t tasty.
if adding to soup, undercook them a bit so they continue cooking in soup
most instructions on noodles have ‘wrong’ times so just get chopsticks and pinch them and see if they feel right (should be same texture as when you eat noodles at a restaurant)
If making it dry, drain noodles then add a splash of any oil (especially sesame) and mix it well, before adding toppings (to prevent clumping)
If making dry noodles, here’s an easy dressing: two tablespoons of peanut butter or tahini, add a bit of hot starchy water from the pasta water, dissolve, add as much soy sauce, any vinegar and any chilli sauce or crisp you want until it ‘tastes right (to you)’
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