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Handmade noodles with scrumptious sauce
by @woon.heng ❤️

Noodle⁣ recipe:
300g [2½ cups] bread flour⁣
80g + 3 tablespoons [1/3 cup + 3 tablespoons] water⁣
a dash of salt⁣
Toppings: blanched veggies, ¼ cup [25g] mushrooms, diced, 4 oz [120g] firm tofu pressed and mashed, 2 tablespoons diced shallots, 1 tablespoon chopped ginger & garlic, oil for cooking, soy sauce & vegan ‘oyster’ sauce to taste⁣
Sauce: 1/cup [236ml] vegetable broth or stock, 2 tablespoons soy sauce, 1½ tablespoons vegan ‘oyster’ sauce (see my blog for homemade version), 1 tablespoon chili oil with sediment or toasted sesame oil, ½ tablespoon dark soy sauce, a few dashes of white pepper⁣

Mix the flour and salt in a large mixing bowl until well combined.⁣
Then, add in the water (start with 80g or ⅓ cup) and knead it into a dough (by hand or use a mixer). Cover and let it rest for at least 30 minutes. ⁣
When ready, divide the dough into 4 pieces or smaller portions for ease of handling. Roll each dough into a thin sheet and cut to your desired width (check out my blog to roll by hand or pasta machine). ⁣
Toppings: Sauté tofu until golden brown then add in the rest of the ingredients, cook until fragrant and season accordingly.⁣
Blanch veggies of choice in hot water. Set aside. Cook noodles for about 3 minutes, rinse in cold water, and back into the hot water. Drain and toss the noodles with sauce and toppings. Serve warm.⁣
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