Chili Pan Mee with Homemade Noodles and Tofu Crumbles
Ingredients
Noodles
- 2 cups all purpose flour
- 3 tablespoons aquafaba
- 1/4 cup + 2 tablespoons ice cold water
- 1/4 tsp salt
Tofu crumbles
- 1 pack of firm tofu (drained, pat dry, mashed)
- 3 caps of mushrooms (soaked until soft and sliced)
- 5 cloves garlic (minced)
- 3-4 shallots (minced)
- oil and additional salt if needed
Sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
Garnish
- Blanched yu choy or bok choy
- Fried shallots
- Chili crisp
Preparation
Place all noodle ingredients in a bowl and knead until a dough forms. Cover with a damp paper towel and let rest for 30 minutes.
Divide the dough into 4 equal parts.
Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut into long noodles and coat with flour to prevent sticking.
Boil a pot of water with a pinch of salt and cook noodles until al dente, about 3 minutes.
In a heated non-stick pan, dry fry the tofu crumbles until lightly brown.
Add 1 teaspoon oil and continue to cook until tofu is chewy and spongy, then push aside.
Add another teaspoon oil and sauté mushrooms until cooked.
Add minced shallots and garlic and cook until fragrant.
Add the sauce and stir until tofu absorbs all the sauce.
Serve the noodles topped with tofu crumbles and garnish with blanched yu choy or bok choy, fried shallots, and chili crisp
