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
Sauce
- 1 cup veggie stock
- 2 tablespoons soy sauce
- 1.5 tablespoons mushroom stir fry sauce
- 1 tablespoon chili oil or toasted sesame oil
- 0.5 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 and crispy by stirring continuously, then 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 or shaggy dough, adding more water if there are dry spots, one tablespoon at a time
Transfer the dough onto a cleaned surface and knead until a slightly smooth top forms, about 8-10 minutes, then cover with a damp towel and rest for at least 30 minutes
Divide the dough into 4 portions for ease of handling, dust surface with flour and roll out each portion into a thin layer, cut into desired width, and rub noodles with flour to prevent sticking
Meanwhile, heat up the veggie stock and transfer it 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, then blanch with warm water again if warm noodles are desired, and drain
Add noodles to the sauce bowl along with the rest of the ingredients and toss together until well combined, seasoning accordingly if needed
