Chili pan mee ‘辣椒板面’ with homemade noodles & tofu crumbles?
Happy Wednesday, everyone?. Making your own noodles is always fun & nothing beats the fresh dough smell?.
Recipe (serves 4):
~ 2 cups all-purpose flour, 3 tablespoons aquafaba (chickpea water), 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 from sticking. (If not using a pasta machine, roll each dough out thinly, then cut the pasta to your desired size)
Boil a pot of water with a pinch of salt & cook noodles until al dente about 3 minutes.
~ 1 pack of firm tofu (drained, pat dry, mashed)
~ 3 caps of mushrooms (soaked until soft and sliced)/fresh ones
~ 5 cloves garlic (minced), 3-4 shallots (minced)
~ oil, salt if needed
?Sauce: 1.5 tablespoons soy sauce, 1.5 tablespoons stir fry sauce, 2 teaspoons dark soy sauce, 2 teaspoons organic sugar, 1 teaspoon salt.
✔️In a heated non-stick pan, dry tofu crumbles until lightly brown by stirring continuously. Then add 1 teaspoon oil & continue to cook until tofu looks chewy/spongy, push aside. Add another teaspoon of oil & sauté mushrooms until cook. Add shallots, garlic & cook until fragrant. Stir in sauce & continue to stir until tofu absorbs all the sauce.
Garnish suggestions: Blanched green veggies (used yu choy), fried shallots, chili crisp
How to serve: Mix noodles with a few heapings of tofu & top with garnishes. Serve warm.
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