Saucy Homemade Noodles Bowl
Ingredients
Noodle
- 300g bread flour
- 80ml + 3 tablespoons water
- 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 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, adding more water one tablespoon at a time if there are dry spots.
Transfer the dough to a clean surface and knead for 8-10 minutes until slightly smooth.
Cover the dough with a damp towel and let it rest for at least 30 minutes.
Divide the dough into 4 portions. Dust the surface with flour and roll out each portion into a thin layer. Cut into desired width and rub with flour to prevent sticking.
Heat the veggie stock and transfer it to a large mixing bowl. Add the soy sauce, mushroom stir fry sauce, chili oil or toasted sesame oil, dark soy sauce, and white pepper; mix well.
Blanch the spinach in boiling water for a short time and cool it.
Sauté the sliced mushrooms in oil until cooked and season with soy sauce or tamari.
Press the firm tofu to remove excess water, then mash it.
Bring a pot of water to a boil, add a little salt, and cook the noodles for 2-3 minutes or until desired texture.
Drain the noodles and rinse in cold water to stop cooking. If serving warm, blanch in warm water and drain again.
Assemble the bowl by combining the cooked noodles, blanched spinach, sautéed mushrooms, mashed tofu, and pouring over the sauce.
