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Course: Staple
Cuisine: Sichuan
Chef: Zhao Guo
Featuring: Vegetarian


- 3g spinach juice
- 100g noodle flour
- 5g peanuts
- 5g preserved vegetables
- 50g minced pork
- Sesame seeds, pinch
- Chopped scallions, pinch
- 1g salt
- 1g MSG
- 1g chicken bouillon powder
- 1g light soy sauce
- 1g black vinegar
- 1g sesame paste
- 1g minced ginger
- 1g minced garlic
- 1g chilli oil


1.To obtain the spinach juice, wash the spinach and remove the stems, then blend in a food processor

2.Mix the spinach juice with the flour until it forms a smooth dough, then wrap in plastic wrap and set aside for 10 minutes. Form into thin noodles

3.Cook the noodles in boiling water for 4-5 minutes. Drain and divide between bowls

4.Mix together all the seasonings and add to the noodles

5.Heat some oil in a wok and stir fry the rest of the ingredients until fragrant. Add to the noodles

6.Mix well before eating



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