Chili Pan Mee with Homemade Noodles and Tofu Crumbles
Ingredients
Noodle
- 2 cups all purpose flour
- 3 tablespoons aquafaba
- 1/4 cup + 2 tablespoons ice cold water
- 1/4 tsp salt
Tofu crumbles
- 1 pack of firm tofu (drained, pat dry, mashed)
- 3 caps of mushrooms (soaked until soft and sliced)
- 5 cloves garlic (minced)
- 3-4 shallots (minced)
- oil and additional salt if needed
Sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
Garnish
- Blanched yu choy or bok choy
- fried shallots
- chili crisp
Preparation
Place all noodle ingredients in a bowl and knead by hand until a dough forms; a mixer can also be used. Cover with a damp paper towel and let rest for 30 minutes.
Divide the dough into 4 equal parts. Using a pasta machine, run one part through a dough thinner several times, then adjust settings to cut into long noodles. Coat the noodles well with flour to prevent sticking.
Boil a pot of water with a pinch of salt and cook the noodles until al dente, about 3 minutes. Note that homemade noodles have a shorter cooking time.
For tofu crumbles, in a heated non-stick pan, dry the mashed tofu until lightly brown, then add 1 teaspoon oil and continue cooking until the tofu is chewy and spongy; push it aside in the pan.
Add another teaspoon of oil and sauté the sliced mushrooms until cooked. Then add minced shallots and garlic, and cook until fragrant.
Add the sauce ingredients and stir until the tofu absorbs all the sauce.
To serve, mix the cooked noodles with a few spoonfuls of the tofu mixture and top with garnish items. Serve warm and enjoy.
