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Oil-pouring Noodle

  • Difficulty

    medium

  • Serves

    3

  • Preparation time

    1h 15min

  • Total time

    1h 45min

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Ingredients

  • Medium gluten flour
    500g
  • Water
    260g
  • Salt
    An appropriate amount
  • Oil
    An appropriate amount
  • Spinach
    200g
  • Mung bean sprout
    200g
  • Shredded cucumber
    200g
  • Chilli powder
    20g
  • Chopped scallion
    20g
  • Minced garlic
    30g
  • Ground Chinese prickly ash
    5g
  • White sesame seeds
    An appropriate amount
  • Ground cooked peanut
    An appropriate amount
  • Light soy sauce
    An appropriate amount

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

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