Exclusive Hand-Pulled Spinach Noodles with Sauce

Wash and blanch the spinach, let it cool to room temperature and blend into juice. Add a little alkaline powder and flour, mix evenly to form a slightly firm dough, and let it rest for thirty minutes. Knead the dough several more times for a better appearance and a chewier texture in the finished product.

Cut the tomatoes and green onions and arrange them on a plate.

Preheat the pan, add oil and heat, stir-fry the tomatoes into tomato sauce and set aside, then season with salt and five-spice powder.

Roll out the blanched spinach noodles.

Plow to the width mixed by yourself.

Set aside after breaking apart, bring water to a boil in a pot.

Add the noodles and cook until they float to the surface, then remove them.

Add chili powder, sesame seeds, and chopped scallions, then drizzle with hot oil to bring out the aroma.

Pour in the ketchup, drizzle in the soy sauce, and add salt according to your taste.

Stir well before consuming.

Finished product image.