Ingredients

Spinach juice (spinach) 130g (250g)

Flour 250g

Salt 1g

Flour (for drying) in moderation

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Step 1

Put spinach into a juicer to extract juice

Step 2

After the spinach juice is extracted, if there is not enough 130g, add water. Meanwhile, add 1g of salt to the spinach juice and stir to dissolve.

Step 3

Put the flour and spinach juice into a bread machine, form a dough, cover with a damp cloth and leave to rise in a warm place for 15 minutes.

Step 4

After the dough is moist, put it back in the bread machine for another 15 minutes.

Step 5

After the second mixing process, the dough has become very doughy. Remove and press the dough with a dough stick, adding flour to dry it out as you go, until it opens up into a flyspread shape. Depending on your favorite texture, you can decide how thick or thin you want to spread it.

Step 6

Fold the dough in half twice, cut it with a knife, and then pull it apart into strips.

Step 7

Dry the noodles with a little drying powder to avoid sticking.

Step 8

Bring water to a boil, add a little oil and put the noodles into the pot. Stir the noodles with chopsticks to avoid sticking. Cook for 5 to 7 minutes, then lift out, rinse with cool water and serve on a plate. It can be tossed or stir-fried. The noodles are al dente and uniform in color.

Step 9

Thai Sauce Bicolor Noodles (Spinach Noodles with Carrot Noodles)