Homemade Saucy Noodle Bowl
Ingredients
Noodle
- 300g bread flour
- 80ml + 3 tablespoons water
- a dash of salt
- blanched vegetables (e.g., 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
Mix flour and salt in a bowl. Add water and mix with a spatula until a shaggy dough forms, adding more water if there are dry spots.
Transfer the dough to a clean surface and knead for 8-10 minutes until slightly smooth. Cover with a damp towel and rest for at least 30 minutes.
Divide the dough into four portions. Dust the surface with flour and roll out each portion into a thin layer. Cut into desired width and rub with flour to prevent sticking.
Meanwhile, heat the veggie stock and transfer it to a large mixing bowl along with the soy sauce, mushroom stir fry sauce, chili oil or sesame oil, dark soy sauce, and white pepper.
Bring a pot of water to a rolling boil and season with a little salt. Cook the noodles for 2-3 minutes or until desired texture.
Drain the noodles and rinse in cold water to stop cooking. If serving warm, blanch in warm water again, then drain.
Sauté the sliced mushrooms in oil until cooked and season with soy sauce or tamari.
Blanch the vegetables, such as spinach, until tender.
Press and mash the firm tofu.
Assemble the noodle bowl by placing noodles in a bowl, adding the blanched vegetables, sautéed mushrooms, mashed tofu, and pouring over the prepared sauce.
Notes
Adjust the water amount based on the flour brand for the right dough consistency.
You can use chili oil with sediment or toasted sesame oil in the sauce.
