Vegan Saucy Homemade Noodle Bowl

Mix flour and salt in a bowl. Add water and mix with a spatula until a lumpy well-mixed shaggy dough forms, adding more water if dry spots remain. Transfer dough to a surface and knead until slightly smooth, about 8-10 minutes. Cover with a damp towel and rest for at least 30 minutes.

Divide the dough into 4 portions. Dust surface with flour, roll out each portion into a thin layer, cut into desired width, and rub noodles with flour to prevent sticking.

Heat the veggie stock and transfer it to a large mixing bowl. Add the soy sauce, mushroom stir fry sauce, chili oil with sediment or toasted sesame oil, dark soy sauce, and a few dashes of white pepper.

Bring a pot of water to a rolling boil. Season with a little salt and cook the noodles for about 2-3 minutes or to desired texture. Drain and rinse the noodles in cold water to stop cooking, then blanch with warm water again for warm noodles and drain.

Combine the cooked noodles with the blanched veggies, sautéed and seasoned mushrooms, pressed and mashed firm tofu, and the prepared sauce in a bowl. Serve immediately.

Adjust the water amount based on the flour brand for the noodle dough. Use spinach or other veggies for blanching, and season mushrooms to taste during sautéing.