Scissor-Cut Noodles with Spinach, Peanuts and Chili

Prep 25 min·Cook 10 min·Total 50 min·2 servings·VEGETARIAN·780 kcal

Scissor-cut noodles with spinach, chopped peanuts, sesame seeds and red chili in a pale bowl with chopsticks

Ingredients

For the noodles

250 gr (8.8 oz.) all-purpose flour
125 ml (1/2 cup) water
½ tsp salt
1 tsp sesame oil

For the sauce and toppings

½ Tbsp fresh chili (or ground chili, optional)
½ bunch spring onions
1 garlic clove
50 gr (1.8 oz.) baby spinach
2 Tbsp sesame oil (or another oil)
2 Tbsp soy sauce
1 tsp honey (or agave syrup)
50 gr (1.8 oz.) salted peanuts
1 Tbsp sesame seeds

Equipment: mixing bowl, kitchen scissors, large pot, sieve, large frying pan or wok, knife and cutting board

Instructions

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.

Notes

Tip from my kitchen: at our house the kids are allowed to cut the noodles, so I put the pot on a back burner to keep enough distance from the steam. If the dough sticks to the scissors, dust the blades with a little flour. For a vegan version use agave syrup instead of honey. If you like it hot, drizzle a few drops of chili oil over the noodles at the end.

Nutrition per serving: 780 kcal · 23 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook