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.
Servings: 3
Ingredients
Noodle
- 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
Toppings
- 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
Sauce
- 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
Instructions
Noodle
- 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.
Toppings
- 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.
Sauce
- 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.
Notes
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.