Chili Pan Mee with Homemade Noodles
Ingredients
Noodles
- 2 cups all-purpose flour
- 3 tablespoons aquafaba
- 1/4 cup plus 2 tablespoons ice-cold water
- 1/4 teaspoon salt
Tofu crumbles
- 1 package firm tofu
- 3 mushroom caps
- 5 garlic cloves
- 3-4 shallots
- Oil
- Salt (optional)
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
- Shallots
- Chili crisp
Preparation
Place all noodle ingredients in a bowl and knead until a dough forms, 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 dough through a dough thinner several times, then change settings to cut 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.
Mash the drained and pat-dried firm tofu.
In a heated non-stick pan, dry the tofu crumbles until lightly brown, add 1 teaspoon oil, and continue to cook until chewy and spongy, then push aside.
Add another teaspoon oil and sauté the mushrooms until cooked.
Add the minced shallots and garlic, and cook until fragrant.
Add the sauce and stir until the tofu absorbs it.
Blanch the yu choy or bok choy.
Fry the shallots until crispy.
Combine the cooked noodles with the tofu crumbles and garnish with blanched greens, fried shallots, and chili crisp.
