Scissor-Cut Noodles with Spinach, Peanuts and Chili

For the noodles:

• 250gr (8.8 oz.)all-purpose flour
• 125ml (1/2 cup)water
• ½tspsalt
• 1tspsesame oil

For the sauce and toppings:

• ½Tbspfresh chili or ground chili, optional
• ½bunchspring onions
• 1garlic clove
• 50gr (1.8 oz.)baby spinach
• 2Tbspsesame oil or another oil
• 2Tbspsoy sauce
• 1tsphoney or agave syrup
• 50gr (1.8 oz.)salted peanuts
• 1Tbspsesame seeds

Make the noodle dough

1. Put the flour and salt in a bowl and add the water and 1 tsp of sesame oil.
2. Knead everything into a smooth, firm dough. Only if it will not come together at all, add a little more water by the teaspoon.
3. Cover the dough and let it rest for 15 minutes.

Prepare the toppings

1. While the dough rests, slice the spring onions into fine rings and peel and finely chop the garlic.
2. Wash and drain the baby spinach, slice the chili into fine rings and roughly chop the peanuts.

Cut and cook the noodles

1. Bring a large pot of salted water to a boil.
2. Shape the dough into a long oval, hold it in one hand and snip irregular pieces 1 to 2 cm (1/2 to 3/4 inch) wide straight into the boiling water with the kitchen scissors.
3. Cook the noodles for 4 to 5 minutes until they float to the surface. Drain and set aside.

Sauce and serving

1. Heat 2 Tbsp of sesame oil in a large frying pan and sauté the garlic and spring onions until fragrant. Set a few rings aside for garnish.
2. Add the baby spinach and sauté for 1 to 2 minutes until it wilts.
3. Add the noodles to the pan along with the soy sauce and honey and toss everything well.
4. Divide the noodles between plates and sprinkle with peanuts, sesame seeds, chili and the remaining spring onions.