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 most 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
- 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
Noodles and Toppings
- One 12-ounce package of fresh yakisoba noodles
- 1 bell pepper, sliced
- 1 block extra-firm tofu
- 1 tablespoon black sesame seeds.
- 1 tablespoon Bragg's Liquid Aminos (or tamari)
- 1 tablespoon hoisin sauce
- 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.
- Prepare noodles according to the directions on the package. Drain, then set aside to cool.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Scallions