Cut the spinach leaves and stems apart (if using Phuay Leng spinach). If using baby spinach, skip this step.

Bring a pot of water to boil. Blanch the stems for 30 seconds, then blanch the leaves for 20 seconds.

Immediately transfer all spinach into ice bath to cool.

Once cooled, drain and squeeze out excess water.

Place spinach in a container, add water, and blend into a purée with a hand blender.

In a large bowl, mix flour and salt. Pour in hot water and stir until shaggy.

Gradually add the spinach purée, kneading until no dry flour remains.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll the dough thinly, fold it up, flatten it slightly, then fold from the other direction again.

Wrap again and rest for 1 hour.

Roll out thin once more, fold the sheet into a neat square-ish size dough, and rest for another 1–2 hours.

Roll the dough into thin sheets about 2–3mm thick.

Dust with cornstarch.

Fold the sheet and cut into udon noodles of your preferred thickness.

Dust generously with flour to prevent sticking.

And how it is ready to be made into your favourite udon dish!