Homemade Mustard Noodles with Mushroom Sauce

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_{There was a new surprise for me today, learning with what I love most at home. Trying new recipes with what I have at home, like being isolated since a week I have not done any activities outside the house. So I need positive energy for myself, going down to the kitchen to try new recipes is one reason to relieve my stress. Of course, many people don't believe this, but it's fun to do what we love, isn't it? Of course, it would be a valuable experience especially trying to make new recipes from our own favorite menu.}

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Vegan lovers today I invite you virtually to join cooking with me, of course making new vegan-based recipes. So this time the noodles became one of the menus that I planned the most at home. Uniquely processed noodles this time I made my own noodles at home using simple ingredients a manual rolling pin that I have had since ten years ago.

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Green Mustard Noodles

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Green mustard noodles are eggless vegan noodle preparations that I make with natural mustard juice directly from the vegetable. Of course this noodle is very good for all of us because it is made homemade without preservatives or additional coloring.

The noodles you see now I made using only a few ingredients. Green in color and served with chili paste sauce combined with mushrooms.

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Here's the preparation procedure for how to easily make healthy mustard noodles at home!.

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Ingredients

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Preparation Steps

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Step 1

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I first cut the mustard greens into small pieces. Using fresh mustard greens will produce the best flavor for your noodles!

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Step 2

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Next, blend the mustard greens until smooth with 100 ml of water. I use mineral water that I usually drink.

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Step 3

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After the juice is smooth, I only use mustard juice, so that later the texture of the noodles is more beautiful, of course there are no fine spots.

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Step 4

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Combine wheat flour and tapioca flour in a larger container, add mustard juice. Add mustard juice while kneading slowly, so that you get the dough you want.

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Step 5

Add cooking oil and salt and knead again until the dough is smooth or until you get the desired texture.

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Step 6

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Divide into four parts then roll out the dough and sprinkle a lot of tapioca flour. Here I rolled twice until it was as thin as I wanted because I wanted small noodles later.

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Step 7

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After grinding thinly, I transfer the dough to a noodle grinder to elongate the noodles and stack it nicely on a mat so that it is easy to take when it will be boiled.

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Step 8

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Boil the noodles with boiling water for about 1 minute then remove and drain, give a little cooking oil and stir the noodles.

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Step 9

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Next I prepare all the sauce ingredients, then chop everything.

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Step 10

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Saute in a pan with a little cooking oil, add enough water then season with salt and mushroom broth cook until cooked perfectly.

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Result

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The mustard noodles are ready to be served, I arranged one serving of noodles on a serving plate and then added a simple mushroom sauce on top of the noodles. It was so easy to make noodles at home, I'll have to try making stir-fried noodles the next day from these noodles.

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You know this recipe makes 4 servings of noodles, I think it will be enough for you at home, and the portion is very generous. The first time I made vegan noodles and it worked was a source of pride for me. The taste is very similar to the noodles sold in the market, of course this is the healthy version without preservatives and coloring.

The savory, spicy and chewy noodles go really well together. This combination is like enjoying pasta with mushroom sauce. Who would have thought that the ordinary siratake mushroom when combined with chili paste would be so delicious. I highly recommend this recipe for you to make at home!.

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