Vegan Chili Pan Mee with Homemade Noodles
Ingredients
Noodles
- 2 cups all purpose flour
- 3 tablespoons aquafaba
- 1/4 cup + 2 tablespoons ice cold water
- 1/4 tsp salt
Tofu crumbles
- 1 pack firm tofu
- 3 mushroom caps
- 5 cloves garlic
- 3-4 shallots
- oil
- additional salt if needed
Sauce
- 1.5 tablespoons soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
Garnish
- yu choy or bok choy
- fried shallots
- chili crisp
Preparation
Place all noodle ingredients in a bowl and knead until a dough forms, using a hand or mixer, then cover with a damp paper towel and let rest for 30 minutes.
Divide the dough into 4 equal parts.
Using a pasta machine, run one part of the dough through the dough thinner a few times, then change settings to cut it into long noodles and coat with flour to prevent sticking.
Boil a pot of water with a pinch of salt and cook the noodles until al dente, about 3 minutes.
In a heated non-stick pan, dry the tofu crumbles until lightly brown, then add 1 teaspoon oil and continue to cook until the tofu looks chewy or spongy, and push it aside.
Add another teaspoon of oil and sauté the mushrooms until cooked.
Add the shallots and garlic and cook until fragrant.
Add the sauce and stir until the tofu absorbs all the sauce.
Blanch the yu choy or bok choy until tender.
Mix the noodles with a few spoonfuls of the tofu crumbles and top with garnishes.
Serve warm and enjoy.
