These vegan homemade noodles are irresistibly saucy, incredibly comforting, and so easy to make!
Servings: 3 -4 servings
Ingredients
- Noodle ingredients:
- 300 g [~2 cups] bread flour
- 80 ml + 3 tablespoons* [⅓ cup + 3 tablespoons] water depends on the brand of flour used
- a dash of salt
- oil for cooking soy sauce/tamari to taste
- Filling:
- blanched veggies
- ¼ cup sliced mushrooms sauteed & seasoned
- 4 oz firm tofu pressed & mashed
- Sauce:
- 1 cup [236ml] veggie stock
- 2 tablespoons [30g] soy sauce
- 1.5 tablespoons stir fry sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- ½ tablespoon dark soy sauce & a few dashes of white pepper
Instructions
- Tofu: Pan-fry mashed tofu in a non-stick pan with a teaspoon of oil until dry & crispy by stirring continuously. Season with soy sauce & set aside.
- Noodles: Mix flour & salt in a bowl. Then, add water & mix with a spatula until you get a lumpy dough. Transfer the dough onto a cleaned surface & knead until a slightly smooth top form, about 8-10 mins. Cover with a damp towel & rest for at least 30 mins. Divide the dough into 4 pieces for ease of handling. Dust the surface with flour & roll out the dough into a thin layer. Cut into your desired width.
- Heat up the veggie stock & place it 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 3 mins or to your desired texture.
- Drain & rinse the noodles in cold water to stop the cooking (Blanch in warm water if you want your noodles warm).
Notes
Recipe & Photography by WoonHeng Chia @woon.heng, as posted on woonheng.com.
Tried this recipe?Let us know how it was!
If you loved these vegan homemade noodles and want more noodle inspiration, check out our recipes for Saucy Sweet and Spicy Noodles, Slurpy & Spicy Garlic Noodles, or this Udon Noodle and Veggie Bowl.
