JTEDZI Knife-Sliced Noodles 500g — Wide Wavy Dao Xiao Mian, Sun-Dried 10mm Chewy Texture

JTEDZI Knife Sliced Noodles are traditional Chinese wide, wavy ribbon noodles made from just wheat, water, and salt, sun-dried to deliver a chewy, wheat-forward texture.

These 500 g (17.63 oz) JTEDZI knife-cut noodles (刀削面 / Dao Xiao Mian) recreate the classic hand-shaved ribbon shape through a six-step mechanical process that simulates manual kneading and includes three natural proofs. Instead of frying or baking, the fresh dough is sun-dried for eight hours to preserve a clean flavor and firm bite. The result is a hearty, 10 mm wide noodle that soaks up sauces and holds up in soups, stir-fries, and oil-splashed preparations.

How do I cook JTEDZI knife-sliced noodles to the right chew?

Cooking is simple: bring a large pot of water to a rolling boil, add the noodles, and simmer until they reach your preferred texture. Typical cook time ranges from 5 to 10 minutes depending on portion size and whether the noodles are broken into shorter lengths. Drain, rinse briefly if making a cold or oil-based dish, then dress with your favorite sauce or broth.

• Boil time: 5–10 minutes depending on texture preference.
• Recommended serving: 100 g per person as a main portion.
• Finish options: toss in sauce, add to soup, stir-fry, or serve oil-splashed.
• Rinse tip: rinse briefly for cold or sesame-oil preparations to prevent sticking.

What are the ingredients and storage recommendations?

JTEDZI keeps the ingredient list intentionally short and transparent: wheat flour, water, and cooking salt. No eggs, dairy, or added preservatives are included, making these suitable for vegetarian diets. Store the sealed bag in a cool, dry place away from direct sunlight to maintain texture and shelf life.

• Ingredients: wheat flour, water, cooking salt — vegan-friendly.
• Shelf life: 365 days (12 months) from production date printed on pack.
• Storage: cool, dry, ventilated area; avoid high heat and sunlight.
• Packaging note: noodles are fragile and may break slightly during transport.

Which dishes suit these wide, wavy knife-cut noodles best?

Because of their 10 mm width and slightly chewy texture, these flat ribbons work well in robust sauces and broths that cling to the noodle surface. They shine in hearty soups, saucy stir-fries, simple sesame or peanut dressings, and rustic oil-splashed (you po) preparations. The noodle’s structure also makes it an excellent base for toppings like scallions, peanuts, chili oil, and vegetables.

• Soup bowls: pair with bone or vegetable broths and aromatic greens.
• Stir-fry: holds up to high heat and chunky proteins or vegetables.
• Cold/noodle salads: toss with sesame or peanut dressings and crisp veggies.
• Simple toppings: scallions, cilantro, roasted peanuts, chili oil, and soy sauce.

Are there any preparation tips or product cautions?

These noodles are made via a process that simulates hand kneading and are sun-dried for texture—expect an authentic, slightly rustic look. Avoid overcooking to keep chewiness; if pieces break in transit, they remain fully usable and cook the same. The product does not include sauce packets, so plan sauces or condiments separately.

• Do not overcook; test at 5 minutes and adjust to preference.
• Broken pieces are normal and safe to eat; they won’t affect flavor.
• No sauce included — pair with your chosen broth or seasoning.
• Production date shown on packaging; shelf life is 12 months.

Who is this for: JTEDZI Knife Sliced Noodles are ideal for home cooks and food lovers who want an authentic, plant-based Chinese noodle that performs across soups, stir-fries, and cold salads. They suit vegetarians, anyone looking for simple ingredient labels, and adventurous cooks seeking the texture and shape of traditional dao xiao mian without the need for specialized knife skills. If you want reliable, chewy wide noodles that absorb flavors and deliver satisfying bite, this 500 g pack is made for you.