Saucy Homemade Vegan Noodle Bowl
Ingredients
Noodles
- 300g bread flour
- 80ml + 3 tablespoons water (adjust based on brand)
- a dash of salt
- spinach
- 1/4 cup sliced mushrooms
- 4 oz firm tofu
- oil, for cooking
- soy sauce or tamari
- water, for boiling noodles
Sauce
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1 1/2 tablespoons mushroom stir fry sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- 1/2 tablespoon dark soy sauce
- a few dashes of white pepper
Preparation
Mix the flour and salt in a bowl. Add water and mix with a spatula until a shaggy dough forms, adding more water by the tablespoon if dry spots remain. Transfer to a clean surface and knead for 8-10 minutes until slightly smooth. Cover with a damp towel and let rest for at least 30 minutes
Heat the vegetable stock until hot, then transfer to a large mixing bowl and stir in the remaining sauce ingredients
Sauté the mushrooms in oil until golden, then season to taste. Blanch the spinach until wilted. Press the tofu to remove excess water and mash it
Divide the rested dough into 4 portions. Dust the work surface with flour and roll out one portion of dough into a thin layer, covering the rest. Cut the rolled dough into desired widths. Dust the cut noodles with flour to prevent sticking and set aside. Repeat with the remaining dough portions
Bring a large pot of salted water to a rolling boil. Cook the noodles for 2-3 minutes or until al dente
Drain the noodles and rinse under cold water to stop the cooking. For warm noodles, briefly blanch in warm water again, then drain
Place the noodles in the bowl with the sauce and toss to coat. Top with the sautéed mushrooms, blanched spinach, and mashed tofu
