Ginger Garlic Noodle Bowl with Bok Choy and Tofu

Over the weekend, I spent a lot of time with my head in books, studying recipes of different cuisines – Italian, Thai, Szechuan, Chinese, Japanese….. and then I said to myself “Ali, you’ve eaten at plenty of restaurants to have tasted these types of foods and know what goes with what.” So, I jotted down a few notes, hit our recently stocked fridge and got to cooking.

I was craving something gingery and garlicky – my inspiration was a spin on Momofuku’s Ginger Scallion Noodles (Lu took me on one of our first dates there – tehehe). lacking scallions, I improvised… and so here is a recipe for my own gingery noodles, with a little love from an Italian girl’s favorite ingredient: garlic.

Note: You need a spiralizer for this recipe.


  • 1.5 zucchinis, peeled and spiralized
  • 2 tbsp soy sauce
  • 2-2.5 cups of low-sodium vegetable broth
  • 1 tbsp sesame oil
  • 2 large garlic gloves, minced
  • 2 tsp minced fresh ginger root
  • 1/2 cup of cannellini beans
  • 1/3 cup chopped green onions
  • 1/2 cube of extra firm tofu
  • salt and pepper, to taste
  • 1 head of bok choy (about 6 stalks)
  • olive oil
  • cooking spray


  1. Preheat the oven to 410 degrees.
  2. Prepare your tofu – cut the block straight down the middle and then divide again, through the middle. Wrap in 5-6 layers of paper towel and push down on all sides to press out water. Continue until not that much water comes out.
  3. Place “drained” tofu on a baking sheet (sprayed with cooking spray first). Season with olive oil and a generous amount of salt and pepper.



  1. When the oven is preheated, add the tofu and bake for 30-45 minutes, turning over half-way through.
  2. Put a large skillet on medium-high heat and add in a couple glugs of olive oil and season with salt and pepper.
  3. Once oil is heated, add in garlic. Cook for 30 seconds and then add in minced ginger. Stir for 1 minute.
  4. Cut the white stems off the bok choy and add it to the skillet and stir around so that bok choy is coated in mixture. Stir for about 2 minutes or until bok choy begins to wilt.
  5. Add in sesame oil, vegetable broth and soy sauce and stir for 2 minutes, allowing to heat up.
  6. Add in zucchini spirals and sit around for 5 minutes, or until liquid is lightly boiling and noodles are cooked and warmed. Toss in the beans and stir for 15 seconds.
  7. Pour the noodle mixture into a bowl and sprinkle with half of the green onions.


8. Divide noodles into two bowls, top with 1 tofu piece and garnish with remaining green onions.






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