Best Texture Handmade Noodles - 'Q弹手工捞面'

By WoonHeng · 90 min

Ingredients

Instructions

1. Mix the flour and salt in a large bowl until well combined.
2. Add the water (start with 80g or ⅓ cup) slowly and mix with a spatula or hand into a shaggy, lumpy dough. If dry flour spots remain, add more water, 1 tablespoon at a time.
3. Knead on a clean surface for about 8-10 minutes until the top is slightly smooth. The dough should be neither too soft nor too hard to handle.
4. Cover with a damp towel and rest for at least 30 minutes.
5. Divide the dough into 4 pieces. Dust the surface with flour and roll one piece (covering the rest) into a sheet 1-2mm thick. Cut to your desired width.
6. Dust the cut noodles with flour so they do not stick together, and repeat with the remaining dough.
7. Pan-fry the mashed tofu in a hot non-stick pan until golden brown and quite dry and crumbly.
8. Push the tofu aside, add a little more oil if needed, then add the mushrooms, shallots and ginger. Cook until the shallots are translucent and the mushrooms smell fragrant.
9. Add the garlic and season to taste with vegan oyster sauce and soy sauce. Transfer to a bowl and set aside.
10. Mix all sauce ingredients except the vegetable broth in a bowl until combined.
11. Bring the vegetable broth to a rolling boil in a pan and boil for 10-20 seconds. Mix it into the sauce until well combined.
12. Bring a pot of water to a rolling boil and blanch the vegetables for about 30 seconds, adjusting for the vegetable used.
13. In the same pot, cook the noodles for about 3 minutes, rinse in cold water for about 10 seconds, then return to the pot of hot water for another 15 seconds.
14. Drain the noodles and add them to the sauce bowl with the toppings and blanched vegetables. Season with more soy sauce or tamari if needed, and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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