Handmade noodles soup ‘Mee Hoon Kuih’🤩is a very common meal that my mom😘makes at home for breakfast or lunch. Super yummy, delicious & simple that you’ll want to make some today. Enjoy & have a great Saturday, friends.
Recipe (yields 3 servings)
~ 2 cups of all-purpose flour
~ 1/2 cup + 2 tablespoons ice-cold water (adjust accordingly)
~ a pinch of salt
~ 6 cups of veggie stock (used homemade and seasoned with mushroom seasoning & salt)
~ 1/2 cup mushrooms, softened & sliced, then sauteed with a little oil & seasoned with light soy sauce & a dollop of stir fry sauce
~ blanched greens (used Yu Choy)
~ fried shallots
~ 16 oz firm tofu, drained well (see step below)
~ drizzle of sesame oil
~ chopped Thai chilis in soy sauce for dipping
✅To make the noodles, place 2 cups of flour in a mixing bowl & slowly add in cold water. Using your hand, knead the mixture until a soft dough forms & no longer sticky. If the dough is too dry, add more water, 1 tablespoon at a time.
✅Meanwhile, prepare the toppings. To make the tofu crumbles, mash tofu into tiny crumbles in a non-stick pan & cook for 2mins. Then, add in 1 tablespoon of oil & cook until lightly brown & dry. Season with light soy sauce & salt. Set aside.
✅After 30 mins, divide rested dough into 6 smaller pieces & bring a pot of water to boil. There are a few ways to prepare the noodles: using a pasta machine/roll&cut method/hand-torn.
✅For the hand-torn method, take a piece of dough & stretch it out thinly using the pressure from the palm & fingers. Tear off the thinned part & drop the noodles into the boiling water & continue with the rest of the dough. Let noodles cook for about 3 minutes or until they float up to the surface. Dish out cooked noodles using a slotted spoon & add a drizzle of oil to prevent noodles from sticking to each other.
To serve, place cooked noodles in a bowl & ladle hot soup over, then top with all other ingredients. Enjoy.
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