# 面粉别蒸馒头了，教你好吃做法，做一次3天不起早，出锅比吃肉还香！

Source: https://www.youtube.com/watch?v=WfV3omX4eOM
Recap page: https://rapidrecap.app/video/WfV3omX4eOM
Generated: 2026-02-01T18:03:15.428+00:00

---
## Quick Overview

The video demonstrates how to make green spinach noodles with a savory topping made from mushrooms, carrots, eggs, and various sauces, allowing the user to prepare a large batch of noodles in advance for quick meals over several days.

**Key Points:**
- The spinach noodles are made by blending spinach juice (190ml) with 300g of flour and 3g of salt, then kneading and resting the dough for 10 minutes.
- The dough is rolled thinly (about 1cm thick) and cut into wide noodle strips, which are briefly blanched in salted boiling water for about three minutes until slightly transparent.
- The savory topping involves sautéing minced scallions and garlic, then adding diced shiitake mushrooms and carrots, cooking until the mushrooms soften (about 3 minutes).
- The sauce base is enhanced by adding two tablespoons of yellow soybean paste (Huang Dou Jiang), one spoonful of sweet bean paste (Tian Mian Jiang), and one spoonful of sesame oil.
- Diced tomatoes are added to the sauce base and cooked until they release juice, followed by adding one bowl of water and then scrambled eggs (made from three eggs).
- The sauce is thickened with a slurry of water and starch, cooked until the sauce consistency is sticky, and then served over the green spinach noodles.
- The prepared noodles can be stored refrigerated for up to 3 days, making it convenient for quick breakfasts by reheating the noodles and topping with the pre-made sauce.

![Screenshot at 00:22: The green spinach dough is shown being cut into wide, flat noodle strips, illustrating the shaping process after the dough has been prepared and rested.](https://ss.rapidrecap.app/screens/WfV3omX4eOM/00-00-22.jpg)

**Context:** This video is a cooking tutorial demonstrating a recipe for homemade green spinach noodles served with a rich, savory meatless sauce, designed for meal prepping convenience. The process details the creation of the naturally colored pasta dough using spinach juice, the preparation of the flavorful topping featuring finely diced vegetables and scrambled eggs, and the final assembly of the dish.

## Detailed Analysis

The video details the process of making spinach noodles and a rich savory sauce topping. First, the spinach noodles are prepared by extracting juice from spinach (190ml), which is mixed with 300g of flour and 3g of salt to form a dough (00:00-00:49). After kneading and resting for 10 minutes (00:49-00:52), the dough is flattened to about 1 cm thickness (1:11-1:14) and cut into wide strips (1:17-1:24). These strips are blanched for about three minutes in salted boiling water until they become slightly translucent (4:38-4:54), resulting in smooth, springy noodles with a light spinach fragrance. For the topping, aromatics (scallions and garlic) are sautéed until fragrant (3:08-3:14). Then, diced shiitake mushrooms and carrots are added and stir-fried for 3 minutes until the mushrooms soften (3:15-3:23). Two large spoons of yellow soybean paste, one spoon of sweet bean paste, and one spoon of sesame oil are incorporated (3:24-3:31), and then stir-fried until fragrant. Diced tomatoes are added and cooked down (3:37-3:42). Finally, one bowl of water and pre-scrambled eggs are added, and the mixture is thickened with a water-starch slurry until the sauce is sticky (3:44-3:59). The finished sauce is poured over the cooked green noodles, garnished with cucumber and cilantro, yielding a dish described as delicious and visually appealing.

### Spinach Noodle Preparation

- Blanch spinach leaves for one minute to remove oxalic acid
- Extract 190ml of spinach juice
- Mix 300g flour, 3g salt, and spinach juice to form dough
- Rest dough for 10 minutes
- Roll dough to 1cm thickness and cut into 1cm wide strips
- Boil strips for 3 minutes until slightly transparent and translucent

### Savory Topping Preparation

- Sauté minced scallions and garlic until fragrant
- Add diced shiitake mushrooms and carrots; stir-fry for 3 minutes until mushrooms soften
- Add 2 tbsp yellow soybean paste, 1 spoon sweet bean paste, 1 spoon sesame oil; stir-fry until fragrant
- Add diced tomatoes and cook until juice releases
- Add 1 bowl of water and pre-scrambled eggs
- Thicken with water-starch slurry until sauce is sticky

### Final Assembly and Storage

- Serve the sauce over the cooked green noodles
- Garnish with preferred side vegetables like shredded cucumber and cilantro
- The noodles can be made in advance and refrigerated for 3 days, requiring only reheating for a quick meal.

![Screenshot at 00:01: Fresh spinach leaves and a bowl of flour, the primary ingredients for the green noodles, are displayed on a wooden cutting board.](https://ss.rapidrecap.app/screens/WfV3omX4eOM/00-00-01.jpg)
![Screenshot at 00:22: The green dough, colored by spinach juice, is being cut into long, wide strips using a large knife on a wooden surface.](https://ss.rapidrecap.app/screens/WfV3omX4eOM/00-00-22.jpg)
![Screenshot at 01:26: The oiled black plate is shown receiving the green noodle strands, which are arranged neatly side-by-side to prevent sticking during refrigeration.](https://ss.rapidrecap.app/screens/WfV3omX4eOM/00-01-26.jpg)
![Screenshot at 03:25: Two large spoonfuls of dark red sauce \(yellow soybean paste and sweet bean paste\) are added to the sautéed vegetables \(mushrooms and carrots\) in the wok.](https://ss.rapidrecap.app/screens/WfV3omX4eOM/00-03-25.jpg)
![Screenshot at 04:54: The final dish shows the bright green spinach noodles coated in the savory topping, garnished with shredded cucumber and cilantro.](https://ss.rapidrecap.app/screens/WfV3omX4eOM/00-04-54.jpg)