Chili Pan Mee
Ingredients
- Noodle ingredients:
- ~ 2 cups all purpose flour, 3 tablespoons aquafaba, 1/4 cup + 2 tablespoons ice cold water, 1/4 tsp salt
- Tofu crumbles:
- ~ 1 pack of firm tofu (drained, pat dry, mashed), 3 caps of mushrooms (soaked until soft and sliced)
- ~ 5 cloves garlic (minced), 3-4 shallots (minced)
- ~ oil and additional salt if needed
- Sauce: 1.5 tablespoon soy sauce, 1.5 tablespoons stir fry sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon salt
Preparation
Noodle
Place all ingredients in a bowl & knead (with hand) until a dough forms (mixer works too)
Cover with damp paper towel & let rest for 30 minutes
Divide dough into 4 equal parts
Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut
Cut dough into long noodles & coat noodles well with flour to prevent sticking
Boil a pot of water with a pinch of salt & cook noodles until al dente about 3 minutes
Homemade noodles has shorter cooking time
Tofu
In a heated non-stick pan, dry tofu crumbles until lightly brown, then add 1 teaspoon oil &continue to cook until tofu looks chewy/spongy, push aside
Add another teaspoon oil & sauté mushrooms until cook
Then, add shallots, garlic & cook until fragrant
Add sauce & continue to stir until tofu absorbs all the sauce
