Chili Pan Mee with Homemade Noodles and Tofu Crumbles
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons aquafaba
- 1/4 cup plus 2 tablespoons ice cold water
- 1/4 teaspoon salt
- 1 pack firm tofu
- 3 mushroom caps
- 5 cloves garlic
- 3-4 shallots
- oil
- salt (if needed)
- 1.5 tablespoons soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- Yu choy or bok choy
- Fried shallots
- Chili crisp
Preparation
Place all noodle ingredients in a bowl and knead until a dough forms (mixer works too)
Cover with a damp paper towel and let rest for 30 minutes
Divide dough into 4 equal parts
Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut into long noodles
Coat noodles well with flour to prevent sticking
Boil a pot of water with a pinch of salt and cook noodles until al dente, about 3 minutes
In a heated non-stick pan, dry tofu crumbles until lightly brown
Add 1 teaspoon oil and continue to cook until tofu looks chewy or spongy, then push aside
Add another teaspoon oil and sauté mushrooms until cooked
Add shallots and garlic and cook until fragrant
Add sauce and stir until tofu absorbs all the sauce
Garnish prep
Blanch yu choy or bok choy in boiling water until tender
Fry shallots until crispy
Assembly
Serve cooked noodles topped with tofu crumbles and garnish
