Spinach Hand-Pulled Noodles: A Healthy and Delicious Meal
Homemade Spinach Hand-Pulled Noodles Made with Our Flour
This is a hearty and nutritious noodle soup featuring fresh spinach. Even those who aren’t typically fond of spinach will enjoy its subtle flavor in this comforting dish. The chewy noodles combined with a refreshing broth make for a satisfying meal.
Dough Ingredients- 1.5 cups flour (our brand)
- 1/3 cup water
- 1/4 tsp salt (for dough)
Vegetable and Broth Ingredients- 50g fresh spinach (washed)
- 1 medium potato
- 1/3 medium zucchini
- 1/2 Korean chili pepper (optional)
- 1/2 red chili pepper (for color)
- 1/2 stalk green onion
- 5 cups anchovy-kelp broth (approx. 1L)
- 50g fresh spinach (washed)
- 1 medium potato
- 1/3 medium zucchini
- 1/2 Korean chili pepper (optional)
- 1/2 red chili pepper (for color)
- 1/2 stalk green onion
- 5 cups anchovy-kelp broth (approx. 1L)
Cooking Instructions
Step 1
First, let’s prepare the spinach dough. In a blender, combine 50g of thoroughly washed spinach and 1/3 cup of water. Blend until you achieve a very smooth purée with no lumps. If you prefer to minimize the grassy notes of spinach, you can blend it for a bit longer.
Step 2
In a mixing bowl, add 1.5 cups of flour and 1/4 tsp of salt. Gradually add the blended spinach water while mixing, starting with a spatula and then kneading by hand once a cohesive dough forms. Knead until the dough is smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too stiff, add a bit more spinach water until you reach the desired consistency. Wrap the finished dough tightly in plastic wrap and let it rest at room temperature for 20 minutes. This resting period will result in chewier noodles.
Step 3
Prepare the vegetables for the broth. Peel and wash the potato, then slice it into 0.5cm thick half-moons. Slice the zucchini, also about 0.5cm thick, into half-moons. Thinly slice the green onion on a bias. Slice the Korean chili pepper and red chili pepper diagonally as well. The Korean chili pepper is optional and can be omitted if you prefer a milder flavor.
Step 4
Now, let’s cook the noodles. Pour 5 cups of anchovy-kelp broth into a pot and bring it to a boil over high heat. Once the broth is boiling, add the prepared potato and zucchini slices. Cook for about 5 minutes, or until the potatoes are halfway tender. It’s best to remove the kelp from the broth before boiling.
Step 5
Once the potatoes are partially cooked, take pieces of the rested spinach dough and thinly stretch them into the boiling broth. Stretching the dough thinly will give you softer noodles. When the hand-pulled noodles float to the surface, indicating they are cooked, add the sliced chili peppers and green onion. Let it simmer for another minute.
Step 6
Finally, it’s time to season the soup. Stir in 1/2 Tbsp of soup soy sauce and 1/2 Tbsp of minced garlic. Taste the broth and adjust the seasoning with salt as needed. A pinch of black pepper can be added for extra flavor. Once all ingredients are cooked and well-seasoned, turn off the heat and serve your delicious spinach hand-pulled noodles immediately while hot.
