Homemade Saucy Noodle Bowl
Ingredients
Dough
- 300g bread flour
- 80ml + 3 tablespoons water (adjust based on brand)
- a dash of salt
Sauce
- 1 cup veggie stock
- 2 tablespoons 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
Add-ins
- blanched veggies (e.g., spinach)
- 1/4 cup sliced mushrooms (sautéed and seasoned)
- 4 oz firm tofu (pressed and mashed)
- oil for cooking
- soy sauce or tamari for seasoning
- water for cooking noodles
Preparation
Noodle making
Mix flour and salt in a bowl. Add water and mix with a spatula until a shaggy dough forms. If there are dry spots, add more water one tablespoon at a time.
Transfer dough to a clean surface and knead for 8-10 minutes until slightly smooth. Cover with a damp towel and rest for at least 30 minutes.
Divide dough into 4 portions. Dust surface with flour and roll out each portion into a thin layer. Cut into desired width and rub noodles with flour to prevent sticking.
Sauce
Heat the veggie stock and transfer to a large mixing bowl. Add the remaining sauce ingredients and mix well.
Cooking noodles
Bring a pot of water to a rolling boil. Season with a little salt and cook noodles for 2-3 minutes or to desired texture.
Drain and rinse noodles in cold water to stop cooking. Blanch in warm water again for warm noodles and drain.
Preparing add-ins
Blanch the vegetables until tender.
Sauté the sliced mushrooms until browned and season to taste.
Press and mash the firm tofu.
Assembly
Combine the cooked noodles, prepared add-ins, and sauce in a bowl. Toss to mix and serve.
