Handmade Noodles with Savory Sauce
Ingredients
Noodle dough
- 300g bread flour
- 80g + 3 tablespoons water
- a dash of salt
Toppings
- blanched veggies
- 1/4 cup mushrooms, diced
- 4 oz firm tofu, pressed and mashed
- 2 tablespoons diced shallots
- 1 tablespoon chopped ginger and garlic
- oil for cooking
- soy sauce and vegan 'oyster' sauce to taste
Sauce
- 1 cup vegetable broth or stock
- 2 tablespoons soy sauce
- 1.5 tablespoons vegan 'oyster' sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- 0.5 tablespoon dark soy sauce
- a few dashes of white pepper
Preparation
Mix the flour and salt in a large mixing bowl until well combined.
Add in the water (start with 80g or 1/3 cup) and knead it into a dough by hand or using a mixer.
Cover and let the dough rest for at least 30 minutes.
Prepare the sauce by mixing all sauce ingredients together in a bowl.
Divide the dough into 4 pieces or smaller portions for ease of handling.
Roll each piece of dough into a thin sheet and cut into desired width.
Sauté the tofu until golden brown, then add the remaining toppings ingredients and cook until fragrant, seasoning as needed.
Blanch the chosen veggies in hot water and set aside.
Cook the noodles for about 3 minutes, rinse in cold water, and then return to hot water to reheat.
Drain the noodles and toss with the sauce and toppings.
Serve warm.
