Buckwheat Cat Ear Noodles (猫耳朵) — Handmade from Scratch

Name: Buckwheat Cat Ear Noodles (猫耳朵) — Handmade from Scratch
Total time: 12 min
Cuisine: Chinese
Ingredients: 1 cup buckwheat flour; ½ cup all-purpose flour; ½ teaspoon salt; ⅓ cup warm water (adjust as needed); For the sauce:; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 inch ginger, minced; 2 tablespoons doubanjiang (chili bean paste); 1 tomato, diced; ½ cup ground pork or mushroom crumbles; 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; ½ cup broth or water; 2 scallions, sliced; Chili oil to taste

Prep:12 min

Cook:12 min

Serves:2–4

Difficulty:Medium

Cat ear noodles, or 猫耳朵 (māo ěr duo), are one of the most charming pasta shapes in Chinese cuisine. Named for their resemblance to tiny cat ears, these little pasta pieces are a specialty of Shanxi province — China's undisputed noodle capital. This buckwheat version adds a wonderfully nutty, earthy flavor that pairs perfectly with hearty sauces.

Shanxi province has a noodle tradition stretching back over 2,000 years, with more than 280 documented noodle varieties. Cat ear noodles originated as a peasant food — easy to shape without any tools, using just a thumb and a flat surface. The buckwheat version was common in northern regions where buckwheat grew better than wheat in the harsh, cold climate.

Ingredients

• 1 cup buckwheat flour
• ½ cup all-purpose flour
• ½ teaspoon salt
• ⅓ cup warm water (adjust as needed)
• For the sauce:
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons doubanjiang (chili bean paste)
• 1 tomato, diced
• ½ cup ground pork or mushroom crumbles
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• ½ cup broth or water
• 2 scallions, sliced
• Chili oil to taste

Instructions

1
Combine buckwheat flour, all-purpose flour, and salt in a large bowl. Make a well in the center and gradually add warm water, mixing with chopsticks until a shaggy dough forms.
2
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Buckwheat dough is less stretchy than wheat dough, so be patient. Cover and rest for 30 minutes.
3
Divide the dough into 4 portions. Roll each portion into a rope about ½ inch in diameter. Cut into small pea-sized pieces.
4
To shape the cat ears: Place a small piece of dough on a lightly floured wooden board or the back of a bamboo mat. Press your thumb into the center and push forward, causing the dough to curl up around your thumb like a tiny ear. The texture from the board helps sauce cling to the noodles.
5
Bring a large pot of salted water to a rolling boil. Drop in the cat ears and cook for 3–4 minutes until they float to the surface and are cooked through. Drain and toss with a tiny bit of oil to prevent sticking.
6
For the sauce: Heat oil in a wok over medium-high heat. Add garlic and ginger, fry for 30 seconds. Add doubanjiang and stir until the oil turns red and fragrant.
7
Add ground pork (or mushrooms), breaking it apart. Cook until browned. Add diced tomato and cook until softened, about 2 minutes.
8
Pour in soy sauces and broth. Simmer for 3 minutes until slightly thickened. Toss the cat ear noodles into the sauce, stir to coat evenly, and serve topped with scallions and chili oil.

Pro Tips

💡If using 100% buckwheat, the dough will be very crumbly. The all-purpose flour helps with binding — don't skip it.
💡A bamboo sushi mat gives the best texture impression on each cat ear.
💡These freeze beautifully — spread shaped noodles on a tray, freeze solid, then transfer to bags. Cook from frozen, adding 1 minute to cooking time.
💡The dough should feel like firm clay, not soft and sticky. Add water sparingly.

Serving Suggestions

Serve in shallow bowls with the sauce ladled over. A side of pickled vegetables and a bowl of egg drop soup completes the meal. These are also delicious in broth-based soups — just drop them into simmering chicken broth with greens.