Scallion Ginger Noodles

By • April 15, 2014 • 9 Comments

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Author Notes: 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.Alexandra V. Jones

Food52 Review: 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.meredithbw

Serves 4

For the sauce:

  • 1 bunch scallions, sliced
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons neutral-tasting oil (I used Camelina)
  • 2 tablespoons ponzu sauce
  • 4 tablespoons freshly grated ginger
  • Juice of one lime
  • 2 teaspoons rice vinegar
  • 2 tablespoons 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
  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.
  2. Prepare noodles according to the directions on the package. Drain, then set aside to cool.
  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.
Jump to Comments (9)

Comments (9) Questions (0)


about 1 month ago ErinC

Yumm! Great addition to my weekday dinners, I added some jalapeno to give it some spice. Will definitely make again!


4 months ago Caroline Panneton

I made this last night as part of my usual meatless Mondays and it turned out to be FANTASTIC! Thank you for this great recipe!


7 months ago emcsull

sorry to pick nit, but how big is the block of tofu, I mean, how much does it weigh ?


7 months ago Alexandra V. Jones

I think most are about a pound, and make sure you drain and press it a bit with paper towels, getting the extra moisture out is helpful.


7 months ago emcsull

just wanted to make sure, thanks !


7 months ago Alexandra V. Jones

My pleasure! Let me know if you like it!


7 months ago carbonarasuz

Susan is a Recipe Tester for Food52

I used a 14oz block of extra-firm tofu and I thought it was a great ratio of noodles to tofu. Excellent dish!


7 months ago Alexandra V. Jones

Awesome! Thanks for trying it!


8 months ago Alexandra V. Jones

Thanks for the great headnote! Glad you enjoyed it!