Sheet Pan

Scallion Ginger Noodles

April 15, 2014
1 Ratings
Photo by Mark Weinberg
  • Serves 4
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

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Petite fee
    Petite fee
  • jhpace
  • Hiromi Motojima
    Hiromi Motojima
  • ErinC
  • Caroline Panneton
    Caroline Panneton
Chef de cuisine @Shelburne hotel Seaview, WA

13 Reviews

Ant July 27, 2016
will add more scallions next time.
Petite F. August 17, 2015
Added cukes...simply awesome!

thx for sharing ;)
jhpace May 29, 2015
These were so easy and good! And the (very few) leftovers were lovely for lunch the next day. But I think it would only serve 4 if no one were very hungry!
Hiromi M. March 22, 2015
Recipe calls for yakisoba noodles, but the picture shows soba...? I was a bit surprised to see yakisoba noodle in the ingredients because of the photo.
ErinC October 28, 2014
Yumm! Great addition to my weekday dinners, I added some jalapeno to give it some spice. Will definitely make again!
Caroline P. August 19, 2014
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!
emcsull May 11, 2014
sorry to pick nit, but how big is the block of tofu, I mean, how much does it weigh ?
Alexandra V. May 11, 2014
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.

emcsull May 11, 2014
just wanted to make sure, thanks !
Alexandra V. May 11, 2014
My pleasure! Let me know if you like it!
cratecooking May 12, 2014
I used a 14oz block of extra-firm tofu and I thought it was a great ratio of noodles to tofu. Excellent dish!
Alexandra V. May 12, 2014
Awesome! Thanks for trying it!
Alexandra V. May 8, 2014
Thanks for the great headnote! Glad you enjoyed it!