There wasn’t really a need to share this recipe in combination with the one for Dan Dan noodles other than it makes a great addition to it. Especially if it’s the 36th time you’re making that for dinner and you’d like to mix up the flavours a little.

If you choose to add this variety of leafy greens to your noodles, make sure to use bunched spinach. Not only because it has a wonderfully juicy texture, but also because other spinach leaves melt away when you blanch them. Your regular supermarket might not sell this variety of spinach, so take some time and pay a visit to your local Asian supermarket. In my experience, it is something they always have in stock.