Slurpilicious homemade noodles in mushrooms ginger sauce ‘香菇焖板面’😋Save this simple recipe for a perfect satisfying meal on cold weather days. Have a great & safe Tuesday, friends🤗
Recipe (yields 3-4 servings):
~ 2 cups all-purpose flour
~ 3 tablespoons aquafaba (chickpea water)/more ice water
~ 1/4 cup + 2 tablespoons ice-cold water
~ 1/4 tsp salt
✅Place all ingredients in a bowl & knead (with hand) into a smooth dough (mixer works too). Cover with a damp paper towel & let it 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 width)
✅Bring a pot of water with a pinch of salt to boil & cook noodles until al dente, about 3 minutes.
~ 1-2 cups veggie stock
~ 1 cup chopped cabbage/any veggies
~ a few caps of softened Chinese mushrooms, sliced
~ 4 slices of ginger, 3 cloves garlic – sliced
~ 1 tablespoon soy sauce, 1 tablespoon stir fry sauce (homemade recipe on highlights)
~ oil, toasted sesame oil, salt to taste, cornstarch slurry (optional)
✅In a heated non-stick pan with 1 teaspoon oil, sauté ginger then mushrooms until lightly brown over low-medium heat. Continue to sauté garlic until fragrant & season with salt/soy sauce. Then, add in veggie stock, sauces & bring it to boil.
✅Add in chopped cabbage, turn heat to low & let simmer until cabbage is fully cooked through (I like my cabbage a bit raw for the crunch). Season accordingly to your preference. For a thicker sauce, stir in the cornstarch slurry.
✅Before serving, toss cooked noodles in sauce until well coated & season with a drizzle of toasted sesame oil. Enjoy😋
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