Colorful vegetable noodles
High-gluten flour 750g | Spinach Juice 80ml |
Purple Amaranth Juice 80ml | Carrot Juice 80ml |
Oil 3 teaspoons | Salt 3 teaspoons |
Step 1
Wash spinach leaves, purple amaranth leaves, and carrots and set aside.Step 2
Use a food processor to add a small amount of water to fry until the juice comes out. Use a mesh sieve to get the vegetable juice. Do not use the vegetable residue.Step 3
Pour 250g of high-gluten flour into the noodle machine barrel.Step 4
Install the knife mold. Activate the cup of noodles function according to the amount of noodles, add one teaspoon of oil (about 3g) and one teaspoon of salt to 80ml of purple amaranth juice, and slowly pour it into the water hole.Step 5
After kneading the dough for three minutes, purple medium-round noodles came out. When coming out, sprinkle a layer of flour to prevent the noodles from sticking.Step 6
To make spinach noodles, do the same thing. Be sure to add a teaspoon of oil and a teaspoon of salt to the vegetable juice to give the noodles a chewier texture.Step 7
The green spinach noodles use a narrow noodle mold (this mold is highly recommended, not only does it look good but the noodles are easy to cook).Step 8
Make carrot noodles. Still the same operation.Step 9
Use a hollow noodle mold for carrot noodles. The noodles are a bit hard to cook, but very chewy.Step 10
In less than an hour, three kinds of vegetables, three colors, and three shapes, the veritable vegetable noodles appeared gorgeously. Tips for cooking colorful vegetable noodlesFollow the instructions and add the right amount of salt and oil to make the noodles very chewy!