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5 from 5 votes

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.
Prep Time20 mins
Cook Time30 mins
Dough resting Time30 mins
Total Time1 hr 20 mins
Course: Breakfast, Main Course
Cuisine: Asian, Chinese
Keyword: comfortfood, fromscratch, homemade, noodles
Servings: 3
Author: woonheng



  • 300g [2½ cups] bread flour *see notes when measuring wth cups
  • 80g + 3 tablespoons [1/3 cup + 3 tablespoons] water adjust based on flour's brand (see instruction)
  • a dash of salt


  • ¼ 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


  • ½ cup [236ml] vegetable broth or stock
  • 2 tablespoons [30g] soy sauce
  • 1 ½ tablespoons vegan 'oyster' sauce
  • 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 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).
  • Transfer the dough onto a cleaned surface and knead until a slightly smooth top form, about 8-10 minutes.
  • The 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.
  • When ready, divide the dough into 4 pieces for ease of handling.
  • Dust 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.
  • Rub noodles with flour to prevent it from sticking together and continue until you are done with the rest of the dough.


  • Pan-fry mashed tofu in a heated non-stick pan until golden brown. Tofu should be quite dry and crumbly.
  • Push the tofu aside, add a little more oil (if needed), then place in the mushrooms, shallots, and ginger.
  • Continue to cook until shallots turn translucent and mushrooms start to release its aroma.
  • Add in the garlic and season to taste (I used vegan 'oyster' sauce and soy sauce)
  • Transfer the mixture to a bowl and set aside.


  • Meanwhile, mix all sauce ingredients in a bowl (except vegetable broth) until all incorporated.
  • Place vegetable broth in a pan and turn on the heat. Bring the mixture to a rolling boil and cook for 10-20 secs.
  • Mix the broth with the sauce and mix it until well combined.

How to cook noodles and serve

  • Bring a pot of water to a rolling boil, then blanch veggies of choice for about 30 seconds (adjust time depending on veggies used).
  • Using the same pot, cook noodles for about 3 minutes. Then rinse the noodles in cold water for about 10 seconds.
  • Return the noodles to the pot with hot water and cook for another 15 seconds.
  • Add drained noodles in the sauce bowl along with the toppings and blanched veggies.
  • Season with more soy sauce or tamari, if needed. Serve warm.


To measure flour in the cup, I used the spoon & sweep method.  Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup.
Sauce: Add sauce by spoons if you prefer a less saucy noodle bowl. Store the leftover sauce in a jar and refrigerate. Sauce stays fresh up to 5-7days.
For a spicy version, add a few spoonfuls of Easy 5-ingredient homemade chili oil into the sauce.