Saucy homemade noodles bowl - 'Q弹手工捞面'

Homemade noodles with only 2 simple ingredients; flour and water. This easy recipe is delicious and has a flavorful spicy sauce which makes it a perfect combo for your busy weeknight meals.

📝 Ingredients

• 300 g [2 1/2 cups] bread flour (*see notes when measuring wth cups)
• 80 g + 3 tablespoons [1/3 cup + 3 tablespoons] water (adjust based on flour's brand (see instruction))
• a dash of salt
• 1/4 cup [25g] mushrooms (diced)
• 4 oz [120g] firm tofu (pressed and mashed)
• 2 tablespoons chopped shallots
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• blanched veggies (spinach or bok choy)
• oil for cooking (soy sauce/tamari, water to cook noodles)
• 1/2 cup [236ml] vegetable broth or stock
• 2 tablespoons [30g] soy sauce
• 1 1/2 tablespoons vegan 'oyster' sauce
• 1 tablespoon chili oil with sediment (or toasted sesame oil)
• 1/2 tablespoon dark soy sauce
• a few dashes of white pepper

👨‍🍳 Instructions

1. 1--- Noodle ---
2. 2Noodle step: Mix the flour and salt in a large mixing bowl until well combined.
3. 3Then, add water (start with 80g or ⅓ cup) slowly and mix flour with a spatula or hand until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).
4. 4Transfer the dough onto a cleaned surface and knead until a slightly smooth top form, about 8-10 minutes.
5. 5The dough is not too soft but not too hard for you to handle either. Cover with a damp towel and rest for at least 30 minutes.
6. 6When ready, divide the dough into 4 pieces for ease of handling.
7. 7Dust the surface with flour and roll out the dough (cover the rest) into a thin layer about 1-2mm thick. Cut into your desired width.
8. 8Rub noodles with flour to prevent it from sticking together and continue until you are done with the rest of the dough.
9. 9--- Toppings ---
10. 10Tofu Crumbles: Pan-fry mashed tofu in a heated non-stick pan until golden brown. Tofu should be quite dry and crumbly.
11. 11Push the tofu aside, add a little more oil (if needed), then place in the mushrooms, shallots, and ginger.
12. 12Continue to cook until shallots turn translucent and mushrooms start to release its aroma.
13. 13Add in the garlic and season to taste (I used vegan 'oyster' sauce and soy sauce)
14. 14Transfer the mixture to a bowl and set aside.
15. 15--- Sauce ---
16. 16Meanwhile, mix all sauce ingredients in a bowl (except vegetable broth) until all incorporated.
17. 17Place vegetable broth in a pan and turn on the heat. Bring the mixture to a rolling boil and cook for 10-20 secs.
18. 18Mix the broth with the sauce and mix it until well combined.
19. 19--- How to cook noodles and serve ---
20. 20Bring a pot of water to a rolling boil, then blanch veggies of choice for about 30 seconds (adjust time depending on veggies used).
21. 21Using the same pot, cook noodles for about 3 minutes. Then rinse the noodles in cold water for about 10 seconds.
22. 22Return the noodles to the pot with hot water and cook for another 15 seconds.
23. 23Add drained noodles in the sauce bowl along with the toppings and blanched veggies.
24. 24Season with more soy sauce or tamari, if needed. Serve warm.