Chili Pan Mee with Homemade Noodles and Tofu
Ingredients
Noodle
- 2 cups all purpose flour
- 3 tablespoons aquafaba
- 1/4 cup + 2 tablespoons ice cold water
- 1/4 tsp salt
Tofu crumbles
- 1 pack firm tofu
- 3 caps mushrooms
- 5 cloves garlic
- 3-4 shallots
- oil
- 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
- yu choy or bok choy
- fried shallots
- chili crisp
Preparation
Place all noodle ingredients in a bowl and knead with hand until a dough forms (a mixer works too). 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.
Coat the noodles well with flour to prevent sticking.
Boil a pot of water with a pinch of salt and cook the noodles until al dente, about 3 minutes. Homemade noodles have a shorter cooking time.
In a heated non-stick pan, dry the tofu crumbles until lightly brown.
Add 1 teaspoon oil and continue to cook until tofu looks chewy or spongy, then push aside.
Add another teaspoon of oil and sauté the mushrooms until cooked.
Add the minced shallots and garlic and cook until fragrant.
Add the sauce and continue to stir until the tofu absorbs all the sauce.
Garnish with blanched yu choy or bok choy, fried shallots, and chili crisp.
