Chinese cuisine

Easy

Seafood Spinach Noodles

Name: Seafood Spinach Noodles
Prep time: 1 hr
Cook time: 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz. Spinach; 2½ cup All Purpose Flour; 1 tsp. Salt; 1 tsp. Baking soda; 500 ml Iced water; 500 ml Water; 2 counts Eggs; 7 oz. Spinach noodles (if buying from stores directly); 1 stalk Green onion, finely chopped; 5 pieces Ginger, sliced; 2 oz. Shrimp, peeled and deveined; 1 tbsp. Shaoxing Wine; 10 oz. Mussels; 2 oz. Clams; 700 ml Bone broth; 4 sticks Crab Stick; 1/2 tsp. Salt; 1/2 tsp. White pepper; 10 g Mung bean sprouts; 10 g Spinach

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Calling all foodies! Seafood lovers are sure to enjoy this refreshing noodle dish. It’s also a fun way to incorporate more vegetables into your diet! This easy, appetizing plate is made from scratch with tools and ingredients you might already have at home. Switch up your boring average noodles to these colorful spinach-infused noodles paired with fresh seafood. Watch as Chef John shares his recipe for a bowl that will be sure to nourish your soul.

Recipe

PRE TIME: 1 hr

COOKING TIME: 30 min

TOTAL TIME: 1 hr 30 min

2 SERVING

Ingredients:

8 oz. Spinach
2½ cup All Purpose Flour
1 tsp. Salt
1 tsp. Baking soda
500 ml Iced water
500 ml Water
2 counts Eggs
7 oz. Spinach noodles (if buying from stores directly)
1 stalk Green onion, finely chopped
5 pieces Ginger, sliced
2 oz. Shrimp, peeled and deveined
1 tbsp. Shaoxing Wine
10 oz. Mussels
2 oz. Clams
700 ml Bone broth
4 sticks Crab Stick
1/2 tsp. Salt
1/2 tsp. White pepper
10 g Mung bean sprouts
10 g Spinach

Directions:

Step 1

In a cooking pot, bring enough water to boil, add a pinch of salt, a pinch of baking soda, then add spinach. Bring to boil again, remove spinach from boiling water, and put in iced water.

Step 2

Use a blender, add water, and spinach. Puree spinach, and pour the spinach puree through a sieve. Discard the remains.

Step 3

Combine flour and spinach juice, and knead until the dough is smooth. Wrap and set for 1 hour.

Step 4

Dust a cutting board with flour, knead the dough several times, dust the cutting board again, and roll the dough into about ⅛ inch sheet. Dust a thin layer of flour on top, and start from one side folding the sheet back and forth to form a 2-3 inch wide several layer stack.

Step 5

Cut from one end, cut into about ¼ in strips, and unfold the strips shake off loose flour. Set aside.

Step 6

Heat up a wok, pour oil to evenly oil the wok, and pour out the oil. Add beaten egg liquid to the wok. Slowly move the wok to spread the egg liquid into a thin round sheet until no more egg liquid. Flip it over, cook for 10 seconds, and remove from wok. Set aside.

Step 7

Boil a pot of water, cook spinach noodles for 5 minutes. Stir occasionally. Remove from boiling water, and rinse with cool water.

Step 8

In a wok, add oil, green onion, ginger, and shrimp. Stir-fry until shrimp turns pink. Add bone broth, mussels, clams, salt, white pepper, imitation crab, and spinach noodles. Cook for a few minutes. Serve in a bowl.

Step 9

Roll up the egg sheet, and cut into thin strips. Top the bowl of noodles with egg strips, spinach, mung bean sprouts, and serve.

Step 10

Enjoy!