Saucy Homemade Noodles Bowl
Ingredients
Noodle
- 300g (2 cups) bread flour
- 80ml + 3 tablespoons (1/3 cup + 3 tablespoons) water (adjust based on brand)
- a dash of salt
- blanched veggies (used spinach)
- 1/4 cup sliced mushrooms (sautéed & seasoned)
- 4 oz firm tofu - pressed, mashed
- oil for cooking
- soy sauce or tamari
- water to cook noodles
Sauce
- 1 cup (236ml) veggie stock
- 2 tablespoons (30g) 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
Pan-fry the mashed tofu in a non-stick pan with a teaspoon of oil until dry and crispy, stirring continuously, then 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 a lumpy, well-mixed dough forms.
Transfer the dough to a cleaned surface and knead until a slightly smooth top forms, about 8-10 minutes.
Cover the dough with a damp towel and rest for at least 30 minutes.
Divide the dough into 4 portions, dust the surface with flour, roll out each portion into a thin layer, cut into desired width, and rub with flour to prevent sticking.
Meanwhile, heat the veggie stock and transfer it to a large mixing bowl along with the soy sauce, mushroom stir fry sauce, chili oil, dark soy sauce, and white pepper to prepare the sauce.
Bring a pot of water to a rolling boil, season with a little salt, and cook the noodles for 2-3 minutes or to desired texture, then drain.
Rinse the noodles in cold water to stop cooking, and for warm noodles, blanch in warm water again before draining.
Tips
Adjust the water amount based on the flour brand for best dough consistency.
Noodles can be served warm or cold depending on the rinsing and blanching steps.
