Chilli Nan Mee with Noodles and Tofu CrumblesPrint This
- 🍃Noodle ingredients:
- 2 cups all-purpose flour
- 3 tablespoons aquafaba,
- 1/4 cup + 2 tablespoons ice cold water,
- 1/4 tsp salt
- 🍃Tofu crumbles:
- 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
🍃How To Make Noodle:
Put all ingredients in a bowl & knead (with hand) till the formation of dough (mixer works too). Wrap it with a 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 have a shorter cooking time.
🍃Chilli Nan Mee with Noodles and Tofu Crumbles – Dish preparation
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 and keep on mixing until tofu absorbs all the sauce.
🍃Garnish: Blanched yu Choy/bok choy, fried shallots, chilli crisp
How to serve: Mix noodles with few spoonfuls of tofu, and top with garnishes. Serve warm and Enjoy!