Mix the flour and salt in a large mixing bowl until well combined.

Then, add water (start with 80g or ⅓ cup) slowly and mix flour with a spatula or hand until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).

Transfer the dough onto a cleaned surface and knead until a slightly smooth top form, about 8-10 minutes.

The dough is not too soft but not too hard for you to handle either. Cover with a damp towel and rest for at least 30 minutes.

When ready, divide the dough into 4 pieces for ease of handling.

Dust the surface with flour and roll out the dough (cover the rest) into a thin layer about 1-2mm thick. Cut into your desired width.

Rub noodles with flour to prevent it from sticking together and continue until you are done with the rest of the dough.

Pan-fry mashed tofu in a heated non-stick pan until golden brown. Tofu should be quite dry and crumbly.

Push the tofu aside, add a little more oil (if needed), then place in the mushrooms, shallots, and ginger.

Continue to cook until shallots turn translucent and mushrooms start to release its aroma.

Add in the garlic and season to taste (I used vegan 'oyster' sauce and soy sauce)

Transfer the mixture to a bowl and set aside.

Meanwhile, mix all sauce ingredients in a bowl (except vegetable broth) until all incorporated.

Place vegetable broth in a pan and turn on the heat. Bring the mixture to a rolling boil and cook for 10-20 secs.

Mix the broth with the sauce and mix it until well combined.

Bring a pot of water to a rolling boil, then blanch veggies of choice for about 30 seconds (adjust time depending on veggies used).

Using the same pot, cook noodles for about 3 minutes. Then rinse the noodles in cold water for about 10 seconds.

Return the noodles to the pot with hot water and cook for another 15 seconds.

Add drained noodles in the sauce bowl along with the toppings and blanched veggies.

Season with more soy sauce or tamari, if needed. Serve warm.