Homemade Saucy Noodle Bowl
Ingredients
Noodle
- 300g (about 2 cups) bread flour
- 80ml plus 3 tablespoons (about 1/3 cup plus 3 tablespoons) water (adjust based on brand)
- a dash of salt
- blanched veggies (e.g., spinach)
- 1/4 cup sliced mushrooms
- 4 oz firm tofu, pressed and mashed
- oil for cooking
- soy sauce or tamari
- water for cooking noodles
Sauce
- 1 cup (236ml) veggie stock
- 2 tablespoons soy sauce
- 1.5 tablespoons mushroom stir fry sauce
- 1 tablespoon chili oil with sediment 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 lumpy well-mixed shaggy dough forms, adding more water if dry spots remain.
Transfer the dough to a cleaned surface and knead until a slightly smooth top forms, about 8-10 minutes.
Cover with a damp towel and rest for at least 30 minutes.
Divide the dough into 4 portions for ease of handling.
Dust surface with flour and roll out the dough into a thin layer, then cut into desired width and rub with flour to prevent sticking.
Heat up the veggie stock and transfer into a large mixing bowl along with the rest of the sauce ingredients.
Bring a pot of water to a rolling boil, season with a little salt, and cook noodles for about 2-3 minutes or to desired texture.
Drain and rinse the noodles in cold water to stop cooking, then blanch in warm water again if serving warm.
Tips
Adjust water amount based on flour brand for proper dough consistency.
