Easy Spicy Vegan Noodles (SHIBIKARA Hoisin Sauce)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos provide a lower-sodium option.

Welcome to Sino's Kitchen; today I'm making my original homemade spicy sauce noodles.

Craft fresh noodles from scratch using 200 g of all-purpose flour, 100 ml of water, and salt to taste.

In a bowl, combine flour, salt, and water; add water gradually and mix with three chopsticks in a circular motion.

Knead by hand to form a cohesive dough; do not add water at this stage.

Once it starts forming into a ball, place it on the board and continue kneading for about 3 minutes.

Smooth the surface, tuck the ends in to form a bowl, and rest in a sealed container for at least 30 minutes, or refrigerate overnight.

After resting, let the dough come to room temperature to spread easily.

Sanitize your work surface and dust with flour; roll out the dough to about 5 mm thick.

Cut the dough into noodles; toss with flour to prevent sticking and rest in the refrigerator for 30 minutes.

Heat canola oil in a pan and sauté garlic, ginger, onion, and chopped dried prune to create an Asian sofrito.

Add a pinch of salt and cover to steam fry the vegetables.

Start boiling water for the noodles on a side burner; handmade noodles cook fast in 3 to 4 minutes.

When fragrant, add 1 tablespoon of soy sauce, sugar, and hoisin sauce to the pan; stir fry the seasonings.

Add the remaining 1 tablespoon of soy sauce and a dash of Sriracha sauce according to your preference.

Add wood ear mushrooms, bell peppers, and green beans to the sauce; stir fry until cooked.

Add the noodles to boiling water while separating them; keep the heat on high throughout and stir occasionally.

Once the vegetables are done, add cornstarch dissolved in water to thicken the sauce.

Drain and rinse the noodles under cold water to remove excess starch.

Add the noodles to the pan and toss with the sauce; drizzle in about 2 tablespoons of sesame oil per serving.

Taste and adjust with salt if needed; plate the noodles and sprinkle sichuan peppercorn or timut pepper on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens