Saucy Homemade Noodle Bowl
Ingredients
- 300g bread flour
- 80ml + 3 tablespoons water
- a dash of salt
- blanched veggies (e.g., spinach)
- 1/4 cup sliced mushrooms
- 4 oz firm tofu
- oil for cooking
- soy sauce or tamari
- water for cooking noodles
- 1 cup veggie stock
- 2 tablespoons soy sauce
- 1.5 tablespoons mushroom stir fry sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- 0.5 tablespoon dark soy sauce
- a few dashes of white pepper
Preparation
Pan-fry the mashed tofu in a non-stick pan with a teaspoon of oil until dry and crispy, stirring continuously. Season with 1/2 teaspoon soy sauce and set aside.
Mix flour and salt in a bowl. Add water and mix with a spatula until you get a lumpy well-mixed dough. Transfer the dough onto a cleaned surface and knead until a slightly smooth top forms, about 8-10 minutes. Cover with a damp towel and rest for at least 30 minutes.
When ready, divide the dough into 4 portions. Dust surface with flour and roll out the dough into a thin layer. Cut into desired width. Rub noodles with flour to prevent them from sticking together.
Meanwhile, heat up the veggie stock and transfer into a large mixing bowl along with the rest of the sauce ingredients.
To cook the noodles, bring a pot of water to a rolling boil. Season with a little salt and cook noodles for about 2-3 minutes or to desired doneness.
Drain and rinse the noodles in cold water to stop cooking. Blanch with warm water again for warm noodles, then drain.
Add noodles to the sauce bowl along with the rest of the ingredients and toss together until well combined. Season accordingly if needed.
