Ingredients
F
For the Noodles:
g
260g Flour
w
140 ml water
O
2 tbsp Olive Oil
E
Extra Flour for Dusting
S
Salt for cooking
F
For the Sauce:
h
3 tbsp hoisin sauce
S
2 Spring Onions
M
1 tsp MSG
C
Coriander for topping
F
For the tofu:
H
½ Half a block of extra firm tofu
g
2 tsp gochujang paste
c
1 tbsp cooking oil
Directions
1
Crumble your tofu into a mixing bowl and toss with the oil and gochujang. Add to the air fryer or oven for 12 mins at 210C cook until crispy.
H
½ Half a block of extra firm tofu
c
1 tbsp cooking oil
g
2 tsp gochujang paste
2
Add Flour to a bowl and then pour in the oil. Mix together, then slowly add in the water whilst mixing. You can do this on a flat counter top too.
g
260 g 260g Flour
O
2 tbsp Olive Oil
w
140 ml water
3
Once the mix has started to combine, add some flour to a surface and start kneading the dough until its fully combined.
E
Extra Flour for Dusting
4
Either roll the dough out to your desired thickness with a rolling pin. Or you can use a pasta maker machine like I did in the video.
5
I cut mine into fettuccini style pasta, but you can do it thinner like spaghetti, up to you.
6
Once you've done that, boil some water and cook the pasta for around 6-8 mins until al-dente. Once cooked drain, run under cold water to stop the cooking process. Keep some of the pasta water.
w
water
7
In a saucepan, char off the spring onions for a few minutes, then add in the cooked noodles with 3 tbsp pasta water and the hoisin sauce. Cook until the sauce has reduced, continuously tossing. Season with a tsp MSG.
S
2 Spring Onions
h
3 tbsp hoisin sauce
M
1 tsp MSG
8
Serve your noodles, top with the tofu and some fresh coriander and enjoy!
C
Coriander for topping
