Saucy Homemade Noodles Bowl
Ingredients
- 300g [~2 cups] bread flour
- 80ml + 3 tablespoons [1/3 cup + 3 tablespoons] water (adjust based on brand)
- a dash of salt
- blanched veggies (used spinach)
- 1/4 cup sliced mushrooms (sautéed & seasoned)
- 4 oz firm tofu - pressed, mashed
- oil for cooking, soy sauce/tamari, water to cook noodles
- 1 cup [236ml] veggie stock
- 2 tablespoons [30g] soy sauce, 1 1/2 tablespoons mushrooms stir fry sauce, 1 tablespoon chili oil with sediment or toasted sesame oil, 1/2 tablespoon dark soy sauce & a few dashes of white pepper
Preparation
Pan-fry mashed tofu in a non-stick pan with a teaspoon of oil until dry & crispy by stirring continuously. Season with 1/2 teaspoon soy sauce, set aside.
Mix flour & salt in a bowl. Add water & mix with a spatula until you get a lumpy well-mixed/shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time). Transfer the dough onto a cleaned surface & knead until a slightly smooth top forms, about 8-10 mins. The dough is not soft but not hard for you to handle either. Cover with a damp towel & rest for at least 30 mins.
When ready, divide the dough into 4 portions for ease of handling. Dust surface with flour & roll out the dough (cover the rest) into a thin layer. Cut into your desired width. Rub noodles with flour to prevent it from sticking together & continue with the rest.✅Meanwhile, heat up the veggie stock & 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 & cook noodles for about 2-3 mins or to your desired texture.
Drain & rinse the noodles in cold water to stop cooking (Blanch it with warm water again for warm noodles), then drain.✅Add noodles in the sauce bowl along with the rest of ingredients & toss together until well combined. Season accordingly, if needed