Saucy Homemade Noodles Bowl with Tofu
Ingredients
Noodle
- 300g bread flour
- 80ml + 3 tablespoons water
- a dash of salt
- blanched veggies (used spinach)
- 1/4 cup sliced mushrooms
- 4 oz firm tofu
- oil for cooking
- soy sauce or tamari
- water to cook noodles
Sauce
- 1 cup veggie stock
- 2 tablespoons soy sauce
- 1.5 tablespoons mushroom stir fry sauce
- 1 tablespoon chili oil or toasted sesame oil
- 0.5 tablespoon dark soy sauce
- a few dashes of white pepper
Preparation
Pan-fry mashed tofu in a non-stick pan with a teaspoon of oil until dry and crispy by stirring continuously. Season with 1/2 teaspoon soy sauce and set aside.
Mix flour and salt in a bowl. Add water and mix with a spatula until you get a lumpy well-mixed dough. Transfer the dough onto a cleaned surface and knead until a slightly smooth top forms, about 8-10 minutes. Cover with a damp towel and rest for at least 30 minutes.
When ready, divide the dough into 4 portions. Dust surface with flour and roll out the dough into a thin layer. Cut into desired width. Rub noodles with flour to prevent sticking.
Meanwhile, heat up the veggie stock and transfer into a large mixing bowl along with the rest of the sauce ingredients.
To cook the noodles, 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. Drain and rinse in cold water to stop cooking. Blanch with warm water again for warm noodles, then drain.
