Spinach and Carrot Noodles by Denise Chye

Spinach Noodle
Ingredients:
250g Plain Flour (Replace half with high protein flour)
1g Salt
½ Egg, lightly beaten
150g Spinach Leaves(I used baby spinach)
70ml Water(Re-use the water that was used in cooking the spinach)
1/2 tbsp Oil

Method:

1. Boil a pot of water. Blanch spinach leaves in hot boiling water not more than 10 seconds. Spoon out & place in a blender. Add water. Puree the spinach.

2. Place the spinach puree in a fine strainer, press to get 100ml of spinach juice. If not enough juice, simply add 10ml of water at a time through the fine strainer. Set aside to let the juice to cool down before use.

3. Mix flour, salt, egg & spinach juice in a stand mixer (or bread maker) at medium speed for 3-5 minutes until a smooth dough is formed.

4. Add oil into the dough. Let the machine to do the rest of the kneading at medium speed for another 15 minutes.

5. Divide dough into 2 portions. Roll into balls & place in a bowl. Spread with some water. Cover with cling wrap. Rest for an hour. *After 30 minutes, spread with some water again.*

6. Roll out the dough into oval. Transfer the dough to the pasta maker (if you have any).

7. Cut the noodle by choosing your favourite setting in the pasta maker.

Alternatively, you can roll the dough with a rolling pin to your desired thickness. Then cut with a sharp knife.

8. Repeat the same steps for other dough. Hang the noodles to dry for 10 good minutes before cooking.

Carrot Noodle

Ingredients:

250g Plain Flour

1g Salt

½ Egg, lightly beaten

100ml Carrot Juice (I used about 3.5 small carrots)

1/2 tbsp Oil

Method:

As per above.

Note:

Top Left Bowl : Fried some pork, black fungus and mushroom with dark soya sauce and some cooking wine.