Discover Authentic Chinese Knife-Cut Noodles at Yan Nam Myeongwan

Thick, chewy noodles bursting with flavor... Few dishes offer such a satisfying culinary experience. At Yan Nam Myeongwan, located in Seoul’s vibrant Hongdae district, diners are treated to a standout dish that is fast becoming a sensation: authentic knife-cut noodles, or Dao Xiao Mian, paired with an array of bold and traditional Chinese flavors. Complementing these iconic noodles is the irresistible Sheng Jian Bao, delivering a satisfying crunch that makes it a must-try.

A Culinary Tradition Rooted in History

Dao Xiao Mian, celebrated as one of China’s “top ten noodles,” has a history as rich as its flavor. Originating from the Yuan dynasty (1271-1368) in Shanxi Province, these noodles are a testament to centuries-old culinary artistry. Unlike hand-pulled noodles or hand-cut pieces resembling Korean Sujebi, Dao Xiao Mian is crafted in a unique way. Skilled chefs shave thin strands of dough directly into boiling water using a specialized knife, transforming humble flour into an extraordinary dish.

What sets these noodles apart is their intriguing texture and structure. Each strand has irregular shapes, featuring slightly thicker centers and tapered ends. This unique consistency makes them stand out against familiar varieties such as Kalguksu, Udon, or Sujebi, offering an entirely distinct mouthfeel. The irregularity not only adds to the noodles’ charm but also enhances their ability to absorb sauces, making every bite a perfect harmony of texture and flavor.

A Korean Introduction to an Iconic Dish

My first encounter with Dao Xiao Mian dates back to 2010 at JS Garden, an elegant Chinese establishment in Seoul’s Seocho District. It was there that I experienced the interplay of soft yet chewy noodles coated in richly seasoned sauces—a revelation that left a lasting impression. JS Garden’s Dao Xiao Mian, served with Jjajangmyeon or Jjamppong sauces, offered an entirely new perspective on noodles. While the restaurant was famed for its Peking duck, I found myself returning time and again for their Dao Xiao Mian. Over the years, the noodles have gained prominence, making appearances in food courts and mid-tier dining options, but Yan Nam Myeongwan elevates them to new heights.

The Evolution of Chinese Cuisine in Korea

Korean Chinese cuisine has undergone significant transformations over the decades. Historically, the flavors of Shandong Province and Beijing dominated the local adaptation of Chinese dishes, giving rise to classics like Jjajangmyeon and Jjamppong. However, since the establishment of Korea-China diplomatic ties in 1992, a wave of Chinese immigrants and students has driven demand for more authentic and diverse dining experiences. Dishes like Mala Tang, hotpot, and now Dao Xiao Mian have brought regional Chinese cuisine to the forefront, redefining the Korean Chinese culinary landscape.

Yan Nam Myeongwan: A Celebration of Knife-Cut Noodles

Yan Nam Myeongwan stands out as a leading destination for knife-cut noodles in Seoul. The sister restaurant to the acclaimed Yeonkyo, famous for its Sheng Jian Bao, this location offers a more spacious and comfortable dining experience compared to Yeonkyo’s bustling and compact atmosphere.

While Sheng Jian Bao remains a popular specialty, the star of Yan Nam Myeongwan’s menu is undoubtedly its Dao Xiao Mian. One standout dish is the Stir-Fried Beef and Water Spinach Knife-Cut Noodles (Woo Yuk Gong Sim Chae Dao Xiao Bok Eum Myeon). These broad noodles, wider than Italian fettuccine, are robust enough to hold their own against the bold chili oil seasoning, creating a symphony of flavors and textures.

For diners seeking a milder option, the Tomato and Egg Stir-Fry Knife-Cut Noodles offer a gentler flavor profile. Though it carries a comforting and familiar taste resembling Italian pasta, it may leave spice aficionados yearning for more heat. Even so, my foreign guest expressed appreciation for the variety and ultimately gravitated toward the Sheng Jian Bao, going so far as to take extra orders to-go.

Another must-try item is the Chu Shou, a Sichuan-style dumpling drenched in a fiery chili-oil-based sauce. These tender dumplings encapsulate explosive flavors that embody the essence of Sichuan cuisine, making them an excellent side dish to pair with any noodle order.

More Than Noodles: A Diverse Culinary Experience

Yan Nam Myeongwan distinguishes itself not only with its expertly crafted noodles but also with its extensive and varied menu. Guests can choose from 15 different noodle dishes, 10 rice options, and more than 20 side dishes, ensuring there’s something for every palate. Standouts include Five Spice Pork Belly, Dong Po Pork, and Sweet & Sour Pork. For me, the Eggplant Fritters are a true revelation, offering a perfectly seasoned bite that pairs beautifully with a glass of Kaoliang liquor.

Plan Your Visit

• Location: 46 Yeonhui-ro, Seodaemun-gu, Seoul
• Menu Highlights:
• Stir-Fried Beef and Water Spinach Knife-Cut Noodles: KRW 12,000
• Tomato and Egg Stir-Fried Knife-Cut Noodles: KRW 12,000
• Sheng Jian Bao (4 pieces): KRW 8,000
• Xiao Long Bao: KRW 7,500
• Chu Shou Dumplings: KRW 7,500

Whether you’re drawn by the chewy allure of Dao Xiao Mian or the crunch of Sheng Jian Bao, Yan Nam Myeongwan offers a welcoming space to explore diverse Chinese flavors. Beyond satisfying your appetite, the restaurant delivers an experience that bridges culinary traditions with modern innovation, making it a destination worth visiting—for locals and travelers alike.

About the Author: Kwon Eun-jung, an experienced journalist and culinary expert, has dedicated over 20 years to exploring the world of food and wine. A graduate of the prestigious Italian ICIF cooking school, Kwon has authored celebrated books like Wine Loves Tuna Mayo and Savoring Italy Through Pasta.

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