Saucy Homemade Noodle Bowl
Ingredients
Noodles
- 300g bread flour
- 80ml + 3 tablespoons water (adjust based on brand)
- a dash of salt
- blanched vegetables (such as 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
Making noodles
Mix flour and salt in a bowl
Add water and mix with a spatula until a lumpy or shaggy dough forms, adding more water if there are dry spots
Transfer the dough to a clean surface and knead until a slightly smooth top forms, about 8-10 minutes
Cover the dough with a damp towel and rest for at least 30 minutes
Divide the dough into 4 portions, dust the surface with flour, roll out each portion into a thin layer, cut into desired width, and rub with flour to prevent sticking
Preparing sauce and cooking
Heat the veggie stock and transfer it into a large mixing bowl along with the soy sauce, mushroom stir fry sauce, chili oil or toasted sesame oil, dark soy sauce, and white pepper
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 the noodles and rinse in cold water to stop cooking, then blanch in warm water again if warm noodles are desired
Assembly
Blanch the vegetables until tender
Sauté the sliced mushrooms until cooked and season them
Press and mash the firm tofu, then cook it in oil until heated through
Combine the cooked noodles, blanched vegetables, sautéed mushrooms, cooked tofu, and sauce in a bowl to serve
Tips
Adjust the water amount based on the flour brand for the best dough consistency
