Well, helloooo. Long time, no post - life's just been too busy. But I'm breaking my years-long silence to share a new family favorite with you.
This perfect dinner was inspired by a recipe I found in the New York Times Cooking section over the winter. The bones are the same but I've made some adjustments -- punched up the marinade (it needed ginger and a little spice) and increased the amount of it, replaced the bok choy with thinly sliced cabbage which becomes deliciously sweet and mellow when roasted, and split the ingredients into two sheet pans to make room for more noodles and more cabbage.
Our family includes both a newly minted vegetarian and also a major noodle lover and this recipe ticks both boxes as well as providing protein and a vegetable. I recommend serving it another veggie side like a simple cucumber or green salad or some edamame to round the meal out. It's a hit every time we make it. I hope you like it, too.
Sheet Pan Crispy Ramen Noodles With Glazed Tofu & Roasted Cabbage
Recipe is adapted slightly from Hetty McKinnon's recipe in NYTimes Cooking
Ingredients
- Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can't find ramen noodles (do NOT include any flavor packets)
- 2 Tbsps neutral oil, such as grapeseed
- Kosher salt
- 1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices
- Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded
- A handful of cilantro leaves
- 4 Tbsps hoisin sauce
- 1/2 cup soy sauce
- 2 Tbsps sesame oil
- 2 Tbsps maple syrup
- 3 garlic cloves, minced or pressed
- 2 tsps sesame seeds
- A good-sized (2") knob of fresh ginger, peeled and finely minced or grated
- A squirt of sriracha, or more to taste if you like things spicy
Directions
- Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles.
- Make the marinade by combining all the ingredients in a small bowl and mixing well.
- Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil.
- Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets.
- Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes.
- Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes.
- Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned.
- Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.
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