Equipment
- Pots and Pans
Ingredients
Noodle dough recipe
- 250 g All-purpose flour
- 3 g Baking soda
- 3 g Salt
- 140 g Water Warm
Sauce
- 4 tbsp Soy sauce Dark soy sauce
- 1 cup Vegetable stock can substitute with water
- 3 tbsp Chilli paste
- 2 tbsp Oyster sauce Can substitute for ABC soy sauce
Assembly
- 3 cup Chinese broccoli Can substitute for bokchoy
- 1/4 cup Tofu (Hard tofu) Crumbled by hand
Instructions
- Mix all noodle ingredients together by hand or a stand mixer with the hook attachment until smooth( If doing by hand about 8-10 minutes or by machine 5 minutes)
- Cover with a cling wrap and rest for 2 hours at room temperature
- Once rested, flatten the dough using a rolling pin into 1mm thickness
- pleat the dough, then cut small strips, unpleat the stripes and dust with ample amount of flour to avoid it from sticking together
- Place a pot of water and bring it to a boil, once the water is boiling blanch the noodles for 2-3 minutes
- Strain the noodles and refresh under cold running water
- Place all sauce ingredients in a pan, mix well and leave it on a high fire for about 2 minutes then dd the blanched noodles and let it cook in the sauce until well glazed.
- Finally, add the chopped bok Choy and crumbled tofu and toss well to combine
- Serve warm
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