In a mixing bowl, whisk together the flour and ground flaxseed, then slowly pour in the water while gently stirring the batter, until it's smooth and lump-free, let the batter rest for 30 minutes;

Prep the spinach, or other types of leafy greens you want to use, wash them thoroughly, trim off the long stems if any, then dry completely, make sure there's no water droplets left on the leaves otherwise the batter won't adhere well to them;

Lay the leaves on your cooking surface, lightly dust them with some flour, shake off any excess;

When the batter is rested and you're ready to cook, bring a large pot of water to boil, take one leaf, quickly drag in the batter to coat both sides of the leaf, shake off any excess batter, then drop into the boiling water, repeat with the rest of the leaves;

Don't overcrowd your pot, you can cook the leaves in batches;

The battered leaves will cook very quickly, they'll float to the surface within 15-20 seconds, once the whole batch of leaves are all floating to the surface, strain them out with a strainer or slotted spoon, transfer to a bowl, then cook your next batch;

Mix the sauce ingredients and pour onto the leaf noodles right before serving, serve the noodles hot do not let them stand for too long, enjoy!