Saucy Homemade Vegan Noodle Bowl
Ingredients
Noodles
- 300g bread flour
- 80ml + 3 tablespoons water (adjust based on brand for dough)
- a dash of salt
- water for boiling noodles
Toppings
- blanched spinach
- 1/4 cup sliced mushrooms, sautéed and seasoned
- 4 oz firm tofu, pressed and mashed
- oil for cooking
- soy sauce or tamari
Sauce
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1 1/2 tablespoons mushrooms stir fry sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- 1/2 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 you get a lumpy well-mixed/shaggy dough. If there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time.
Transfer the dough onto a cleaned surface and knead until a slightly smooth top forms, about 8 to 10 minutes. The dough should be manageable, not too soft or too hard.
Cover with a damp towel and let 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, covering the rest, into a thin layer.
Cut the rolled dough into your desired width.
Rub the noodles with flour to prevent sticking and continue with the remaining portions.
Meanwhile, heat the vegetable stock and transfer it into a large mixing bowl along with the remaining sauce ingredients.
Bring a pot of water to a rolling boil. Season with a little salt and cook the noodles for about 2 to 3 minutes or until desired texture.
Drain and rinse the noodles in cold water to stop cooking. For warm noodles, blanch with warm water again, then drain.
Add the drained noodles to the sauce bowl and toss to coat.
Top with blanched spinach, sautéed mushrooms, and mashed tofu.
