菠菜乌冬面 Spinach Udon

坦白说，这款乌冬面只有爱吃青菜的人才会喜欢。和市售那些“有颜色没味道”的面不同，这菜青味道挺明显的呢！

为什么你会喜欢这乌冬面？

菠菜不仅给乌冬面增加了颜色和青菜的味道，还默默地在你的餐盘里增加了膳食纤维哦！在家做乌冬面其实挺轻松的，因为本身就是粗条状，不需要费多大的劲儿去把面团擀薄了再切成面条。趁着这个周末有空闲的时间一起来试试吧！

所需要的食材

面团：

• 130 普通面粉
• 30 高筋面粉
• 40 木薯粉
• 7 盐
• 60 热水
• 60 菠菜泥

菠菜泥 spinach puree：

• 40 熟菠菜
• 30 水

备料重点

面粉——

在这食谱加入高筋面粉，是为了让乌冬面吃起来更有嚼劲。不过这也不是必须的食材哦，虽然去掉高筋面粉口感会有区别，但是只用普通面粉来做这乌冬面也是很好吃的呢！（注：这里指的是用普通面粉代替高筋，一共是160g的普通面粉）

~ 视频教程 ~

料理步骤

1. 把菠菜的叶子和茎部剪开（如果是用 Phuay Leng 菠菜），是Baby Spinach的话就省略这个步骤
2. 烧开一锅水，把茎部煮30秒，再煮叶子20秒
3. 所有菠菜煮完之后马上冰镇
4. 冷却后，滤出，挤压掉多余的水份
5. 把菠菜放入容器中，加水，用hand blender打碎
6. 在一个大碗中混合面粉和盐，倒入热水，搅成絮状
7. 再分次加入菠菜泥
8. 然后搓揉成团，直到看不见干面粉
9. 用保鲜膜包好，静置半小时
10. 把面团擀薄，卷起来，再压扁，从另一个方向叠起来
11. 保鲜膜包好，再休息1小时
12. 再次擀薄，把面片整齐地叠起来，再休息1-2小时
13. 把面团擀成2-3mm的面片，撒上玉米淀粉
14. 对折起来切成自己喜欢的粗细的乌冬面
15. 再撒上多点面粉防止面条沾粘
16. 这就完成咯！

阿琴小贴士

工具的替代

除了hand blender, 还有别的方法可以把菠菜弄碎的，那就是直接用刀子剁，或者是用石臼来磨碎也可以，不过后两者的方法不需要加水来帮组磨碎菠菜，所以菠菜泥那部分的30g的水，可以直接加进面团里哦~

安全食用

由于这乌冬面团里加了蔬菜，所以在最后的醒面阶段，打算醒面一小时以上的话，必须在冰箱里醒面，擀面前的半小时再退回室温，以确保蔬菜不会发酸哦~

如何储存？

按你想要的分量，把面团一份一份卷起来，放在贴了保鲜膜的盘子上，送入冷冻。直到乌冬面已经完全冷冻定型时，才装入分装袋/自封袋。

如何搭配食用？

虽然是菠菜口味的乌冬面，但是也完全不影响用它来制作成任何一种口味的面来享用哦~ 就把它当成普通的面条，不管是干捞或是煮成面汤，都不是问题！

以下视频的干捞面就是我用这款菠菜乌冬面做的呢！

Print Recipe

Honestly, this udon is only for vege lovers. Unlike the store-bought noodles that look colorful but taste bland, you can really taste the vegetal notes in this Udon!

Why would you love this Spinach Udon？

Spinach doesn’t just add color and vegetal notes to udon only—it quietly boosts the fiber content on your plate too! Making udon at home is actually quite easy, since the noodles are naturally thick, so you don’t need to spend much effort rolling the dough thin before cutting it. You definitely want to give it a try on your weekend free times!

All you need

Dough:

• 130g All purpose
• 30g Bread flour
• 40g Tapioca starch
• 7g Salt
• 60g Hot water
• 60g Spinach puree

Spinach puree:

• 40g Cooked spinach
• 30g Water

Ingredients Notes

Flour ——

Adding bread flour to this recipe gives the udon a chewier bite. But it’s not a must-have ingredient—while the texture will be a little different without it, using only all-purpose flour still makes delicious udon! (Note: here it means replacing the bread flour with all-purpose flour, for a total of 160g all-purpose flour.)

~ Video Tutorial ~

Steps of making

1. Cut the spinach leaves and stems apart (if using Phuay Leng spinach). If using baby spinach, skip this step.
2. Bring a pot of water to boil. Blanch the stems for 30 seconds, then blanch the leaves for 20 seconds.
3. Immediately transfer all spinach into ice bath to cool.
4. Once cooled, drain and squeeze out excess water.
5. Place spinach in a container, add water, and blend into a purée with a hand blender.
6. In a large bowl, mix flour and salt. Pour in hot water and stir until shaggy.
7. Gradually add the spinach purée, kneading until no dry flour remains.
8. Wrap the dough in plastic wrap and let it rest for 30 minutes.
9. Roll the dough thinly, fold it up, flatten it slightly, then fold from the other direction again.
10. Wrap again and rest for 1 hour.
11. Roll out thin once more, fold the sheet into a neat square-ish size dough, and rest for another 1–2 hours.
12. Roll the dough into thin sheets about 2–3mm thick.
13. Dust with cornstarch.
14. Fold the sheet and cut into udon noodles of your preferred thickness.
15. Dust generously with flour to prevent sticking.

Cheen’s Little Tips

Replacement of hand blender

Besides using a hand blender, you can also finely chop the spinach with a knife, or grind it with a mortar and pestle. With these two methods, you don’t need to add water to help break down the spinach, so the 30g of water that would normally go into the spinach purée can be added directly into the dough instead.

Food Safety

Since this udon dough contains vegetables, if you plan to let it rest for more than an hour on the last rest, it must be refrigerated. Then, bring it back to room temperature about 30 minutes before rolling, to ensure the vegetables don’t turn sour.

How to store it?

Divide the dough into portions according to your desired serving size. Roll each portion up and place it on a tray lined with plastic wrap, then transfer to the freezer. Once the udon is completely frozen and firm, pack the portions into storage bags or zip-lock bags.

What dish could it be？

Even though this is spinach-flavored udon, it doesn’t limit how you enjoy it. You can treat it just like regular noodles! Whether you prefer it dry-tossed or served in a hot soup, it works beautifully. Just like the dry noodles in the video below were made using this spinach udon as well.

Printable Full Recipe

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