Crispy Sheet-Pan Noodles With Glazed Tofu

Definitely use 2 pans one for noodles, second for tofu + bok choy. Used fresh ramen noodles boiled for 3 mins then roasted. Worked fine tho slight pref for curly. Definitely double marinade. try cutting bok choy into bite sized pieces before roasting--annoying to cut post

Per other comments, doubled the marinade and it still wasn’t really enough. That said, if you have good noodles, everything is👌

Made with premade teriyaki sauce.

Trying to get the instructions for the recipe was impossible. The crunchy noodles weren't much fun to try to eat. They hurt teeth and wouldn't break easily for decent bites. It also really changed the flavor of the noodles to almosy woody. The sauce really wasn't enough to add any real flavor and was overall bland. The temperature is too high to cook anything other than the noodles. It all burns even at shorter times and if you substitute chicken for the tofu it will be very very dry. The bok coy also doesn’t cook eveny along with the noodles. Major changes are need for this recipe to even be considered.

Can anyone give the recipe ? I don’t want to pay £2 a month to subscribe to my times

Use brocolli instead of bok choy!

Maybe a bit small portion size for our family but otherwise delicious! 😀 Would probably add an extra pack of noodles next time

Amazing recipe, super easy. Will definitely make again

This was excellent!!! I don’t care for hoisin so I just added some teriyaki sauce and a little brown sugar. I also used chicken instead of tofu. I cut it up really small and it cooked up perfectly.

didn't have true ramen but used TJ noodle cups. no bok choi so used baby broccoli. Added more sauce from TJ

I was yesterday years old when I learnt I don't really like the texture of pak choi - somehow I've either never eaten it or never noticed that before! However, the noodles and the tofu were lovely and I did some sprouts alongside which were good so we'll definitely have it again just with different veg.

Really really good.

I didn't have hoisin sauce so I've marinated tofu in sweet soy sauce and I've added brussels sprouts instead of bok choy. I liked it, the tofu was so so but noodles and brussels sprouts were very good.

This recipe is super simple - if you don't have a NY Times membership check Dana's comment/note for the instructions. I followed her tip of doubling the marinade and was not disappointed. I would probably do a few more bok choy next time, and I did toss add a little soy sauce and red pepper flakes to the bok choy when I tossed them with oil. I made this gluten free with brown rice ramen noodles and GF Tamari and Hoisin.

This was so delicious! Turned out nice and crispy. Added some siratcha sauce for some heat

Add green beans and triple marinade

The underside of the noodles didn't crisp for me, but I did accidentally add 2 tbsp of oil to the noddles instead of 1 for noodles and 1 for the leftover marinade. I also didn't really have much leftover marinade so I couldn't put as much as I would've liked on the bok choy. But I like the taste of baked bok choy on its own so I didn't mind

Second time making this. Used rice ramen noodles, brussel sprouts, cremini mushrooms, mung bean sprouts with the tofu. Still very good.

So good and easy. Will be a frequent dish going forward!

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!