All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tosho chaamen / dao xiao chao mian / fried hand-shaven noodles

A cheater version of hand-shaven noodles made with a peeler, and stir fried with an assortment of goodies. Noodle dough is basically the same as teuchi udon handmade wheat noodles but uses less water, which makes the dough prep a bit more time consuming (dry and wet ingredients need to rest together longer before kneading). Less water in turn ensures easy shaving and cooking at the end. While any goodie works great in this noodle dish, dried shiitake mushrooms with their deep flavor and aroma function like underlying seasoning to bind everything together. Very tasty and satisfying.

1/2 recipe: 
596 calories; 26.6 g protein; 15.0 g fat; 85.8 g carbohydrate; 73.1 g net carbs; 595 mg sodium (with 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 226 mg cholesterol; 6.1 g fiber

Toshomen (dao xiao mian) hand-shaven noodle dough (ingredients listed below*)
1 clove garlic
2 hoshi-shiitake dried shiitake mushrooms (rehydrated; 44 g in photo)
4 scallops (81 g in photo)
2/3 small or 1/2 medium carrot (53 g in photo)
4 shishito sweet peppers (27 g in photo)
Large handful tomyo pea shoots and leaves (41 g in photo)
2 eggs
2 tsp oil

For seasoning
2 tsp oyster sauce
2 tsp soy sauce
1/2 tsp shoyukoji soy sauce rice malt
1/4 tsp nampla fish sauce
1 1/2 tsp kurozu brown rice vinegar
Pepper, to taste (optional; not in photo)
Rayu chili oil (hua jiao la you [Sichuan peppercorn chili oil] if available; not in photo)

*For toshomen (dao xiao mian) hand-shaven noodle dough
Yudane water roux
      70 g flour
      45 cc water
130 g flour
30 g milk
Extra flour and potato starch (or corn starch, tapioca starch) to prevent noodles from sticking together (not in photo)


Make noodle dough as in teuchi udon recipe.
Due to using less liquid, dough-to-be looks extremely dry, and milk is almost impossible to incorporate when added. Mix with pastry card or pie blender to the degree possible, cover, and let sit for 30 minutes or so before kneading (stepping).

Fold or roll dough to form stick shape, and let sit in the fridge for several hours to overnight before shaving.


When ready to cook, start boiling water to cook noodles.
Shave noodle dough with a peeler or knife.

Coat shaven noodles with potato starch as necessary.
(Noodles can be made ahead and kept frozen.)


While waiting for water to boil, prep goodies and seasoning.
Slice carrot and rehydrated hoshi-shiitake.
Cut shishito.
Halve scallops sideways.
Lightly beat eggs.
Mix all ingredients for seasoning, except for rayu chili oil.


When water boils, put noodles, and cook until somewhat harder than desired texture.

Drain, and cool in cold water. 



In the meantime, cook goodies.
In frying pan, heat oil.
When hot (almost smoking, ideally; heat to the degree possible for your cookware), pour egg, quickly stir, and remove to a plate.


In the same frying pan, add carrot and garlic, and saute.

When carrot starts to soften, add hoshi-shiitake, and continue sauteing. 
When carrot softens, add shishito and scallops. 
When scallops are done (turn somewhat opaque), add tomyo pea shoots and leaves, and stir.


Shake off excess water of noodles, add to vegetables, and stir.
Add seasoning, and mix well.
Return eggs to pan, and mix well. 
Swirl in rayu chili oil, and mix well. 
Ready to serve.

  • The seasoning may taste weak depending on how many noodles and goodies are used. For a slightly stronger taste without adding any sodium, slightly increase the amount of kurozu brown rice vinegar (to 2 tsp from 1 1/2 tsp) or add 2-3 tsp Shaoxing wine (a minor amount of sodium).
  • For sweeter and deeper flavoring, increase the amount of shoyukoji. Using Chinese or Thai sweet soy sauce can also help.
  • Any vegetable in season works great. Photo at right (with shrimp) features saishin yu choy sum and nira garlic chives.
  • In the authentic method, dao xiao mian noodle dough is directly shaven with a curved card-form knife into a pot of boiling water. 

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