Scallion Ginger Noodles
Alexandra V. Jones
Photo by Mark Weinberg
- Serves
- 4
These noodles are my lightened-up version of a David Chang dish. This sauce would probably make tree bark taste good, and would be a great addition to almost anything: rice, salad, fish -- whatever! I chose to pair it with some tofu and fresh yakisoba noodles.
Ingredients
For the sauce:
- 1 bunch scallions, sliced
- 1 tablespoon toasted sesame oil
- 2 tablespoon neutral-tasting oil (I used Camelina)
- 2 tablespoon ponzu sauce
- 4 tablespoon freshly grated ginger
- Juice of one lime
- 2 teaspoon rice vinegar
- 2 tablespoon cilantro, chopped
- 1 teaspoon cracked black pepper
- Salt to taste
- 1 tablespoon agave or honey
For the noodles and toppings:
- 1 block extra-firm tofu
- 1 tablespoon Bragg's Liquid Aminos (or tamari)
- 1 tablespoon hoisin sauce
- One 12-ounce package of fresh yakisoba noodles
- 1 bell pepper, sliced
- 1 tablespoon black sesame seeds
Featured Video
This is a solid, versatile base recipe that I think you can expand on in a lot of different directions. I like a bit of heat, so I added chopped jalapeño and additional lime juice to the sauce -- and Sriracha on top for good measure. The flavors are fresh, vibrant, and balanced, and the entire process is far too simple for something so delicious. The more I ate, the more I was hooked. I literally licked the bowl. I wish I was kidding.
Directions
Instructions
- Step 1
Preheat oven to 375° F. Slice tofu into four slices, then rub the hoisin and Bragg's or tamari onto each piece. Place them on a parchment-lined sheet pan and bake for 30 minutes.
- Step 2
Prepare noodles according to the directions on the package. Drain, then set aside to cool.
- Step 3
Whisk all of your sauce ingredients together. Combine noodles and bell pepper in a bowl, then drizzle on sauce and toss. Sprinkle with sesame seeds and top with sliced tofu.