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
Test Kitchen Notes
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
For the sauce:
bunch scallions, sliced
toasted sesame oil
neutral-tasting oil (I used Camelina)
freshly grated ginger
Juice of one lime
cracked black pepper
Salt to taste
agave or honey
For the noodles and toppings:
block extra-firm tofu
Bragg's Liquid Aminos (or tamari)
12-ounce package of fresh yakisoba noodles
bell pepper, sliced
black sesame seeds
In This Recipe
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.