Saucy Homemade Vegan Noodle Bowl
Ingredients
Noodle dough
- 300g bread flour
- 80ml + 3 tablespoons water (adjust based on brand)
- a dash of salt
Sauce
- 1 cup veggie 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
Toppings
- spinach
- 1/4 cup mushrooms
- 4 oz firm tofu
Preparation
Mix flour and salt in a bowl
Add water and mix with a spatula until a shaggy dough forms, adding more water 1 tablespoon at a time if needed
Transfer the dough to a clean surface and knead for 8-10 minutes until slightly smooth
Cover with a damp towel and let rest for at least 30 minutes
Divide the dough into 4 portions
Dust surface with flour and roll out each portion into a thin layer, covering the rest
Cut the rolled dough into desired width and rub with flour to prevent sticking
Heat the veggie stock and combine with the rest of the sauce ingredients in a large mixing bowl
Bring a pot of salted water to a rolling boil and cook noodles for 2-3 minutes
Drain and rinse the noodles in cold water to stop cooking, then drain again
Add the drained noodles to the sauce and toss to coat
Top with spinach, mushrooms, and tofu
Tips
For warm noodles, after rinsing in cold water, blanch with warm water again and drain
