Spinach Noodles

Spinach Noodles

　　　When it comes to Shaanxi snacks, everyone is familiar with roujiamo, miscellaneous lamb soup, grilled meat, Chinese hamburger, cumin-flavored Chinese hamburger, cured beef Chinese hamburger... Today, I strongly recommend a snack that we often overlook — Guanzhong spinach noodles.

　　If we trace the origins of this special type of noodle, the "huai ye leng tao" (literally "cold noodle made with locust tree leaves") from the Tang Dynasty could be considered its earliest form. According to historical records, this "huai ye leng tao" was made by pounding tender locust tree leaves to extract their juice, mixing it with flour to form noodles. After boiling and draining, the noodles were tossed with heated oil and then cooled in a well or ice cellar before serving. It was considered a refreshing delicacy in the imperial palace at the time — although naturally, common folk had no chance to enjoy it (only officials of ninth rank or higher could taste it). Locust tree leaves are tender and green for only a few days, and once they start to grow, they become bitter and unpalatable. Needless to say, they can't compare with spinach, which is delicious, widely available almost year-round, and easy to come by. It seems that the wisdom of ordinary women outshone even that of imperial chefs.

　　How to make Guanzhong spinach noodles: Blanch freshly picked and de-stemmed spinach leaves briefly in boiling water (this step dissolves the oxalic acid, which is hard for the human body to break down, into the water), let them cool, then mix with an appropriate amount of flour (without adding extra water) until the dough turns completely green. Let it rest ("proof") briefly, then knead it again, roll it out, and cut it into either wide or narrow strips according to your preference. Boil the noodles in a pot of water, drain, and place in a bowl. Sprinkle with an appropriate amount of salt, chili powder, and minced garlic. Drizzle with about one spoonful of hot rapeseed oil, then mix in MSG, soy sauce, and vinegar before eating. These noodles are vibrant green, smooth, flavorful, and rich in chlorophyll and vitamins, making up for the nutritional shortcomings of plain wheat-based foods.