Chili pan mee ‘辣椒板面’ with homemade noodles & tofu crumbles?
Happy Saturday, everyone. Anyone love homemade noodles? Me!!?
Pan mee is a Cantonese word that translates to pan ‘wood’, mee ‘noodles’, originated from Hakka, where a wooden block was used as ruler to cut the noodles. I used pasta machine?
Recipe (serves 4):
~ 2 cups all purpose flour, 3 tablespoons aquafaba, 1/4 cup + 2 tablespoons ice cold water, 1/4 tsp salt
✔️Place all ingredients in a bowl & knead (with hand) until a dough forms (mixer works too). Cover with damp paper towel & let rest for 30 minutes. Divide dough into 4 equal parts. Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut. Cut dough into long noodles & coat noodles well with flour to prevent sticking. Boil a pot of water with a pinch of salt & cook noodles until al dente about 3 minutes. Homemade noodles has shorter cooking time.?
~ 1 pack of firm tofu (drained, pat dry, mashed), 3 caps of mushrooms (soaked until soft and sliced)
~ 5 cloves garlic (minced), 3-4 shallots (minced)
~ oil and additional salt if needed
?Sauce: 1.5 tablespoon soy sauce, 1.5 tablespoons stir fry sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon salt
✔️In a heated non-stick pan, dry tofu crumbles until lightly brown, then add 1 teaspoon oil &continue to cook until tofu looks chewy/spongy, push aside. Add another teaspoon oil & sauté mushrooms until cook. Then, add shallots, garlic & cook until fragrant. Add sauce & continue to stir until tofu absorbs all the sauce.
?Garnish: Blanched yu choy/bok choy, fried shallots, chili crisp (used @flybyjing chili crisp. Thank you for the delicious sauce??)
How to serve: Mix noodles with few spoonfuls of tofu, and top with garnishes. Serve warm. Hope you like this dish, have a fabulous weekend?.
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