Homemade Saucy Noodle Bowl
Ingredients
Noodle
- 300g bread flour
- 80ml water plus 3 tablespoons (adjust based on brand)
- a dash of salt
- blanched vegetables (e.g., spinach)
- 1/4 cup sliced mushrooms
- 4 ounces firm tofu, pressed and mashed
- oil for cooking
- soy sauce or tamari
- water for cooking noodles
Sauce
- 1 cup vegetable 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 white pepper
Preparation
Pan-fry the mashed tofu in a non-stick pan with a teaspoon of oil until dry and crispy, stirring continuously.
Season the tofu with 1/2 teaspoon soy sauce and set aside.
Blanch the vegetables in boiling water until tender, then drain.
Sauté the sliced mushrooms in a pan until cooked and season as desired.
Mix flour and salt in a bowl.
Add water and mix with a spatula until a shaggy dough forms.
Transfer the dough to a clean surface and knead until slightly smooth, about 8-10 minutes.
Cover the dough with a damp towel and rest for at least 30 minutes.
Divide the dough into 4 portions.
Dust the surface with flour and roll out each portion into a thin layer.
Cut the dough into desired width and rub with flour to prevent sticking.
Heat up the vegetable stock and transfer to a large mixing bowl.
Add the remaining sauce ingredients to the bowl and mix well.
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.
Rinse the noodles in cold water to stop cooking.
For warm noodles, blanch in warm water again and drain.
Assemble the noodle bowl by combining the cooked noodles, sauce, tofu crumbles, blanched vegetables, and sautéed mushrooms.
