Vegan Saucy Homemade Noodle Bowl
Ingredients
Noodle components
- 300g bread flour (about 2 cups)
- 80ml plus 3 tablespoons water (adjust based on brand)
- a dash of salt
- blanched spinach
- 1/4 cup sliced mushrooms, sautéed and seasoned
- 4 oz firm tofu, pressed and mashed
- oil for cooking
- soy sauce or tamari
- water for cooking noodles
Sauce
- 1 cup vegetable stock (236ml)
- 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 a lumpy, well-mixed or shaggy dough forms
If there are dry spots of flour, add more water one tablespoon at a time
Transfer the dough to a cleaned surface
Knead until a slightly smooth top forms and the dough is neither too soft nor too hard to handle, about 8 to 10 minutes
Cover with a damp towel and let rest for at least 30 minutes
Divide the dough into 4 portions
Dust the surface with flour
Roll out one portion of dough into a thin layer, covering the rest
Cut the rolled dough into your desired width
Rub the cut noodles with flour to prevent sticking
Repeat the rolling, cutting, and flouring with the remaining dough portions
Heat the vegetable stock
Combine the heated stock with the remaining sauce ingredients in a large bowl
Bring a pot of water to a rolling boil
Season the boiling water with a little salt
Cook the noodles for about 2 to 3 minutes or until desired texture
Drain the noodles
Rinse the noodles in cold water to stop cooking
For warm noodles, blanch with warm water again and then drain
Add the drained noodles to the sauce and toss to coat
Top with blanched spinach, sautéed mushrooms, and mashed tofu
