Vegan Saucy Noodle Bowl
Ingredients
- 300g bread flour
- 80ml + 3 tablespoons water (adjust based on brand)
- a dash of salt
- blanched veggies (e.g., spinach)
- 1/4 cup sliced mushrooms
- 4 oz firm tofu
- oil for cooking
- soy sauce or tamari
- water for cooking noodles
Sauce
- 1 cup veggie 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 of white pepper
Preparation
Mix flour and salt in a bowl, add water and mix with a spatula until a shaggy dough forms, then transfer to a surface and knead for 8-10 minutes until slightly smooth, cover with a damp towel and rest for at least 30 minutes.
Divide the dough into 4 portions, dust surface with flour, roll out each portion into a thin layer, cut into desired width, and rub with flour to prevent sticking.
Heat veggie stock and transfer to a large mixing bowl along with soy sauce, mushroom stir fry sauce, chili oil or toasted sesame oil, dark soy sauce, and white pepper.
Bring a pot of water to a rolling boil, season with a little salt, and cook noodles for 2-3 minutes or to desired texture, then drain and rinse in cold water to stop cooking.
For warm noodles, blanch in warm water again and drain.
Sauté the sliced mushrooms until cooked and season them.
Blanch the vegetables such as spinach.
Press and mash the firm tofu.
Assemble the noodle bowl by combining the cooked noodles, blanched vegetables, sautéed mushrooms, mashed tofu, and the prepared sauce.
Tips
Adjust water amount based on flour brand for best dough consistency.
