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
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Ingredients
- For the sauce:
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1
bunch scallions, sliced
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1 tablespoon
toasted sesame oil
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2 tablespoons
neutral-tasting oil (I used Camelina)
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2 tablespoons
ponzu sauce
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4 tablespoons
freshly grated ginger
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Juice of one lime
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2 teaspoons
rice vinegar
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2 tablespoons
cilantro, chopped
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1 teaspoon
cracked black pepper
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Salt to taste
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1 tablespoon
agave or honey
- For the noodles and toppings:
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1
block extra-firm tofu
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1 tablespoon
Bragg's Liquid Aminos (or tamari)
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1 tablespoon
hoisin sauce
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one
12-ounce package of fresh yakisoba noodles
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1
bell pepper, sliced
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1 tablespoon
black sesame seeds
Directions
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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.
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Prepare noodles according to the directions on the package. Drain, then set aside to cool.
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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.
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