Fresh Spinach Noodle
Fresh spinach noodle for mom’s birthday.
Birthday calls for special noodle from scratch.
This is a culinary story of how love conquers fear:
More than ten years ago in China I had this noodle but never had it again. It was a small restaurant making nothing but this noodle. I absolutely loved it so much and alway want to reproduce it but somehow I was intimidated, because making noodle from scratch was not something familiar with. Mom the talented home-chef never did it. None of my friends ever made it. Yes, I was afraid to screw up. Unlike forgiving soup or stir-fry or stew, making noodle can be messy and ending up with an inedible lump of waste.
Weigh your flour, do not go by measuring spoon.
1lb of regular flour (while wheat is ok too)
0.5-1lb of Spinach leaves (must be fresh and good quality)
Boil minimum water, add a bit of salt and oil (thus Spinach retains its beautiful color)
Add Spinach into the pot, quickly parboil for only 10-30 seconds, using utensils (chopsticks or tongs) to make sure each piece is cooked.
Drain spinach (save the Spinach-water)
Use blender to blend the Spinach
Get a big bowl;
Mix Spinach blend into flour;
Add an egg;
Add little bit of salt;
If too wet or soft, add more flour—but in smallest amount each time, until the dough becomes unsticky
(Let the solid dough sit for 5-15 minuets in room temperature if you have time. Otherwise, skip the “sitting”.)
Sprinkle corn starch generously onto a BIG cutting board;
Put the dough onto cutting board and roll it into a sheet with a rolling pin
Don’t aim for perfection. Thick and uneven noodle is just as tasty—with more personality! 👍
Cut with a chef’s knife into noodles—or stripes, or ropes, or pieces, or whatever smaller shape you can manage. (“Baby, I love you in all shapes and forms.” )
Sprinkle more corn starch if too sticky.
Bring half pot of water to rapidly boiling. Add a bit of salt to the water.
Alert 1: put the noodle/pieces into the pot only in small patches (to avoid sticking together but also to make it appear more precious—have you ever observed those snobbish restaurants in America, most imposters of “French cuisine”?)
Alert 2: don’t go away now! Stand right there with your noodle, at its last stretch of this 10-year struggle!! Fresh noodle takes much less time than regular dried noodles—oh Yes! They are very sensitive to heat!
Merely 1 minute is enough if your noodle is made from scratch minutes ago.
Get them out quickly with chopsticks or tongs.
Find a pretty porcelain bowl.
Serve without sauce is just as good.
With little bit of sauce:
Soy sauce, rice vinegar, chili oil.
You can also add some boiling water to the noodle as a soup-noodle.
Eat immediately or the noodle may stick together. Freshness is the key for this dish.
After this bowl, you’d realize you’ve never had “real noodle” or “real spinach” until today.
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