?? Saucy homemade noodles bowl! ? by @woon.heng
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Recipe: (makes 3-4 servings)
~ 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/tamari, water to cook noodles
~ 1 cup [236ml] veggie stock
~ 2 tablespoons [30g] soy sauce, 1 1/2 tablespoons mushrooms 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
Pan-fry mashed tofu in a non-stick pan with a teaspoon of oil until dry & crispy by stirring continuously. Season with 1/2 teaspoon soy sauce, set aside. Noodles:
Mix flour & salt in a bowl. Add water & mix with a spatula until you get a lumpy well-mixed/shaggy dough. Transfer the dough onto a cleaned surface & knead until a slightly smooth top forms, about 8-10 mins. The dough is not soft but not hard for you to handle either. Cover with a damp towel & rest for at least 30 mins. When ready, divide the dough into 4 portions for ease of handling. Dust surface with flour & roll out the dough (cover the rest) into a thin layer. Cut into your desired width. Rub noodles with flour to prevent it from sticking together & continue with the rest. Meanwhile, heat up the veggie stock & transfer into a large mixing bowl along with the rest of the sauce ingredients.
To cook the noodles, bring a pot of water to a rolling boil. Season with a little salt & cook noodles for about 2-3 mins or to your desired texture. Drain & rinse the noodles in cold water to stop cooking (Blanch it with warm water again for warm noodles), then drain.
Add noodles in the sauce bowl along with the rest of ingredients & toss together until well combined. Season accordingly, if needed.