Changan Spinach Noodles

Changan Spinach Noodles

　　　When it comes to Shaanxi snacks, everyone is quite familiar with paomo (bread soaked in lamb soup), zhalag soup, grilled meat, roujiamo (Chinese hamburger), cumin-flavored roujiamo, and cured beef roujiamo... Today, we strongly recommend a often-overlooked snack—Changan Spinach Noodles.

　　The origin of this unique noodle can be traced back to the Tang Dynasty’s "Huai Ye Leng Tao" (literally “locust leaf cold noodles”). According to historical records, this dish was made by pounding tender locust leaves to extract their juice, mixing it with flour to form noodles, then draining the water and tossing the noodles with hot oil. The noodles were then stored in a well or ice cellar to chill before being served chilled with seasonings. It was considered a refreshing summer delicacy in the imperial palace, though naturally, commoners had no chance to enjoy it (only officials of the ninth rank or higher could taste it). Locust leaves stay tender for only a few days; once they start to grow, they become bitter and unpalatable. In comparison, spinach, which is available almost year-round and boasts a delicious flavor, is clearly superior—showing that everyday folk might have been even more ingenious than the imperial chefs.

　　How to make spinach noodles: Blanch fresh spinach leaves (stems removed) in boiling water briefly (this process dissolves the oxalic acid, which is hard for the human body to break down, into the water), then let them cool. Mix the leaves with an appropriate amount of flour (without adding extra water) until the dough turns completely green. Let it rest ("proof") briefly, then knead again, roll it out, and cut it into either wide or narrow strips according to preference. Boil the noodles in water, drain, and place them in a bowl. Sprinkle with an appropriate amount of salt, chili powder, and minced garlic. Drizzle with about one teaspoon of hot rapeseed oil, then stir in MSG, soy sauce, and vinegar before serving. These noodles are vibrant green, chewy, smooth, and savory, and they provide chlorophyll and vitamins needed by the body, making up for the nutritional shortcomings of plain wheat-based noodles.