Saucy Homemade Noodle Bowl
Ingredients
Noodle dough
- 300g bread flour
- 80ml + 3 tablespoons water
- a dash of salt
Toppings
- blanched 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
Mix flour and salt in a bowl.
Add water and mix with a spatula until a shaggy dough forms.
Knead the dough until slightly smooth, about 8-10 minutes.
Cover the dough with a damp towel and rest for at least 30 minutes.
Divide the dough into 4 portions for easier handling.
Dust the surface with flour and roll out each portion into a thin layer, then cut into desired width.
Rub the cut noodles with flour to prevent sticking.
Heat the veggie stock and transfer it into a large mixing bowl along with the remaining sauce ingredients.
Sauté the sliced mushrooms until seasoned.
Blanch the spinach until tender.
Mash the firm tofu.
Bring a pot of water to a rolling boil, season with a little salt, and cook the noodles for 2-3 minutes or to desired texture.
Drain the noodles and rinse in cold water to stop cooking, then blanch in warm water if serving warm and drain again.
Combine the cooked noodles with the sauce and toppings in a bowl to serve.
