Scallion Ginger Noodles
Description
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
Ingredients
- 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
- 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
Directions
- 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.
