Preparation

• step 1

  Put 260g water and 5g salt into the mixing bowl

• step 2

  Put on the measuring cup, heat the water at 3min/50°C/REV1

• step 3

  Add 500g medium gluten flour

• step 4

  Put on the measuring cup, and mix the ingredients at 30sec/REV4

• step 5

  Operate the KNEAD mode for 5min for kneading the flour into dough

• step 6

  Take out the dough, knead it into a dough sphere, cover the dough sphere with plastic wrap, and relax it for 10min while cleaning the mixing bowl

• step 7

  Roll the relaxed dough into a rectangle shape 1mm thick with a rolling pin

• step 8

  Cut the dough into long noodles

• step 9

  Apply an appropriate amount of oil on a large plate, place the noodles on it, drizzle oil on the noodles, cover the noodles with plastic wrap and relax them for 1hr

• step 10

  Pour 1,200g water into the mixing bowl

• step 11

  Put on the measuring cup, and boil the water at 10min/120℃/BREV1

• step 12

  Add 200g Mung bean sprout

• step 13

  Put on the measuring cup, cook the Mung bean sprout at 1min/100℃/BREV1, and then take it out

• step 14

  Add 200g spinach, soak it in the hot water for 30sec, and then take it out

• step 15

  Take off the measuring cup, heat the water at 10min/100℃/BREV1 Pull the relaxed dough into noodles as instructed in the video, cook them in the mixing bowl, and take them out until done

• step 16

  Put the cooked spinach, Mung bean sprouts, 200g shredded cucumber, 30g minced garlic, 20g chili powder, 5g ground Chinese prickly ash into a noodle bowl Add 20g chopped scallion, an appropriate amount of chopped peanuts and an appropriate amount of white sesame seeds

• step 17

  Drizzle light soy sauce, an appropriate amount of salt and an appropriate amount of white sugar

• step 18

  Heat oil on an induction cooker, and drizzle the hot oil into the noodle bowl, and enjoy the Oil-mixed Noodle while it is warm