Saucy Homemade Noodle Bowl
Ingredients
Noodle
- 300g bread flour
- 80ml + 3 tablespoons water
- a dash of salt
- blanched vegetables (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 white pepper
Preparation
Tofu crumbles
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.
Noodle
Mix flour and salt in a bowl. Add water and mix with a spatula until a lumpy, well-mixed shaggy dough forms. Transfer the dough to 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.
Divide the dough into 4 portions. Dust the surface with flour and roll out each portion into a thin layer. Cut into desired width and rub with flour to prevent sticking.
Sauce
Heat up the veggie stock and transfer it into a large mixing bowl. Add the remaining sauce ingredients and mix well.
Cooking and assembly
Blanch the vegetables until tender. Sauté the sliced mushrooms until softened and season them.
Bring a pot of water to a rolling boil. Season with a little salt and cook the noodles for 2-3 minutes or until desired texture. Drain, rinse in cold water to stop cooking, then blanch with warm water again if serving warm and drain.
Assemble the bowl by adding the cooked noodles, tofu crumbles, blanched vegetables, sautéed mushrooms, and pouring the sauce over them.
Tips
Adjust water amount based on the flour brand for the noodle dough.
