Spinach Noodles

Gotta love noodles. Thick udon, salty ramen, angel hair in creamy sauce or long spaghetti in marinara. It's all good, and when I'm eating noodles, I'm good. Bet on that!

I also LOVE spinach. It's a thick green leaf packed with niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. It should be high on the list of basic staple foods for anyone health conscious, especially those who spend a lot of time in the gym. 

Recently, I've been learning a lot about making my own baked items like noodles and breads. I stumbled upon some delicious recipes on how to combine spinach AND noodles into delicious long strands of leafy joy. 

INGREDIENTS                Nutrition

• 2 cups    fresh spinach, washed, dried, stems removed. Press spinach                                     down in cup when measuring

• ¹⁄₂    teaspoon salt

• 1/4 cup  Chia mash     

  Chia Seeds as an Egg Substitute

  Chia seeds work in the exact same way as flax seeds do to replace eggs in vegan baking.  Just mix 1-2 Tbsp of chia seeds with hot water and let it sit a bit before mixing it in with the rest of the ingredients.  Chia seeds (and flax) are also great vegan sources of Omega 3.  

• 2 tablespoons Butter Substitute
• 2³⁄₄ cups flour
• ¹⁄₃ cup    water
• ¹⁄₄ cup    flour

DIRECTIONS

1. Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
2. Place spinach and liquid in blender container. Add chia and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
3. Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

You can also use the video above as a reference!

Egg Substitutes 

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