Momofuku's Ginger-Scallion Noodles with Tofu Recipe

By
Blake Royer
Blake Royer is a contributing writer at Serious Eats.
Blake Royer
Blake Royer is a former chef, food blogger, and food writer who contributed recipe ideas and Chicago-based content to Serious Eats from the website’s earliest days.
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Updated Sep. 11, 2020
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Blake Royer

If you're lucky to have an H Mart near you, then hopefully you take advantage of the Asian food superstore's incredible array of ingredients. I left the Chicago store this weekend with four different kinds of soy sauce for one, but also a package of incredibly good Hong Kong-style noodles. I had dreams of tossing them with the Momofuku ginger-scallion sauce, one of the simplest, best recipes in the Momofuku cookbook.

I like it because it stays away from obvious Asian ingredients like sesame oil or oyster sauce which tend to take over the flavor of a dish, while introducing unexpected ones like sherry vinegar. The result is clean, balanced and light, yet flavorful enough to carry a bowl of noodles. You can add pretty much anything to the recipe (Chang recommends seared cauliflower, quick-pickled cucumber, and other ideas), so I added some simply seared tofu for protein.

Adapted from The Art of Simple Food.

Recipe Facts

1

(1)

Active: 10 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)

  • 1/2 cup finely minced peeled fresh ginger

  • 1/2 cup grapeseed or other neutral oil, divided

  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided

  • 3/4 teaspoon sherry vinegar

  • 3/4 teaspoon kosher salt, or more to taste

  • 1 pound firm tofu, cut into 1-inch wide planks

  • 1 pound Asian wheat noodles

  • Sriracha hot sauce for serving (optional)

Directions

  1. In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

  2. Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

  3. Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

Nutrition Facts (per serving)
383 Calories
34g Fat
11g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 383
% Daily Value*
Total Fat 34g 43%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 797mg 35%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 14g
Vitamin C 13mg 63%
Calcium 371mg 29%
Iron 4mg 20%
Potassium 420mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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