We really liked this! Tastes like a Chinese take out dish - the noodles get caramelized and a nice mix of crunchy and chewy. A couple changes I’d do next time - it felt a little heavy so I think I’d make a simple cabbage and lime slaw and toss it in to have some tangy crunch along with the crunchy noodles. I checked the original recipe comments and everyone recommends doubling the marinade (ingredients starting at hoisin sauce). This is suuuuper easy for a weeknight - if you don’t have a subscription, soak the noodles for 10 min in a bowl with boiling water, drain them and then put on the baking sheet with the soy sauce, sesame oil, 1 Tb regular oil and some salt, dip the tofu in the marinade (hoisin sauce ingredients on) then nestle it on the baking sheet. Bake for 15 min at 450. Toss the bok choy in some oil and salt (I’d also recommend maybe a little soy sauce for extra flavor), and the roast for another 5 or so minutes until the greens look good!
