Scissor-cut noodles

Name: Scissor-cut noodles
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 500 g white flour; 1 spring onions incl. green parts; 2 garlic cloves; 120 g baby spinach; 1 tbsp balsamic vinegar; 6 tbsp sunflower oil; 2 tsp sesame seeds; 1 tsp cayenne pepper; 2 tbsp soy sauce; 1 tsp salt

Vegan main dish Asian cuisine

Total: 35 min. | Active: 20 min.

vegan, lactose-free

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This is how noodles are most fun! We are fans of pouring hot oil over spices to create a real explosion of flavours!

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Sauce
1	spring onion incl. green part, finely chopped
2	garlic cloves, finely chopped
2 tsp	sesame seeds
1 tsp	cayenne pepper
2 tbsp	soy sauce
1 tbsp	balsamic vinegar
6 tbsp	sunflower oil

Noodles
500 g	white flour
1 tsp	salt
2 ½ dl	water
	salted water, boiling
120 g	baby spinach

How it's done

Sauce

Mix the spring onions, garlic, sesame seeds, cayenne pepper, soya sauce and balsamic vinegar in a large heat-resistant bowl. Heat the oil, pour over the top. As soon as the oil stops spitting, mix with a spoon.

Noodles

Mix the flour and salt in a bowl. Pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 15 mins. Divide the dough into quarters and shape each portion into an 2 cm thick oval patty. Using scissors, cut off approx. 4 cm long strips of dough and add directly to the boiling salt water. Simmer the noodles for approx. 6 mins., drain and add to the sauce with the baby spinach, mix.

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