Tomato Leaf Noodles 🍅🌿🍜

Blanch 100g tomato leaves and dunk into cold water. Squeeze out the extra water and puree with 160g warm water until smooth. Strain through a mesh sieve until you have 160g of dark green and fragrant water.

In a large bowl, mix to combine 300 all purpose flour with a pinch of salt and make a well in the center. Pour the liquid into the center and start mixing the flour into liquid to form a shaggy dough.

Start kneading to form a dough ball and continue to knead on the counter until relatively smooth, 8 to 9 minutes. Cover or wrap the dough ball and let it rest on the counter for at least 1 hour.

Divide the dough into 3 portions and dust with cornstarch. Roll out into a thin sheet about 16 inches long. Brush the surface with cornstarch and fold up the dough. Cut the dough into thin noodles and loosen with your hands. You can also give each noodle a little tug to length and then twirl into a noodle nest, but it’s not necessary. Keep the noodles covered as you repeat.

Bring a large pot of water to boil and then carefully add the noodles and loosen with a pair of tongs or chopsticks. Cook the noodles until bouncy and chewy, about 1 minutes. Strain the noodles and serve with your favorite broth or sauce.