Vegan Saucy Noodle Bowl with Tofu and Vegetables
Ingredients
Noodles and toppings
- 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 vegetable stock
- 2 tablespoons soy sauce
- 1 1/2 tablespoons mushroom stir-fry sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- 1/2 tablespoon dark soy sauce
- a few dashes white pepper
Preparation
Mix flour and salt in a bowl. Add water and mix with a spatula until you get a lumpy well-mixed/shaggy dough, adding more water 1 tablespoon at a time if there are dry spots of flour.
Transfer the dough onto a cleaned surface and knead until a slightly smooth top forms, about 8-10 minutes. The dough should be manageable, not too soft or hard.
Cover with a damp towel and rest for at least 30 minutes.
While the dough rests, blanch the vegetables, such as spinach, until tender, then drain.
Sauté the sliced mushrooms in oil with seasonings until tender.
Cook the mashed tofu in oil until golden.
Divide the dough into 4 portions. Dust surface with flour and roll out each portion into a thin layer, covering the rest while working. Cut into desired width and rub with flour to prevent sticking.
Meanwhile, heat the vegetable stock and combine in a large mixing bowl with the remaining sauce ingredients.
Bring a pot of water to a rolling boil, season with salt, and cook noodles for 2-3 minutes or until desired texture.
Drain and rinse the noodles in cold water to stop cooking. For warm noodles, blanch with warm water again, then drain.
Toss the noodles with the prepared sauce.
