Poke Noodle Bowl (v*) Recipe

Cook the jja-jang noodles according to package instructions until al dente. Drain, rinse under cold water to stop cooking, toss lightly with 1 teaspoon toasted sesame oil to prevent sticking, then chill in the refrigerator for at least 20 minutes. Portion out 4 cups of chilled noodles for two bowls.

Thinly shred the green cabbage and slice green onions on the bias. Keep chilled until assembly.

If using sashimi tuna: keep it very cold. Pat dry with paper towel and cut into 1/2-inch cubes. If substituting tofu: press a 12 oz block for 20 minutes, pat dry and cut into 1/2-inch cubes; optionally toss with 1 tsp soy sauce.

Prepare pickled carrot and daikon: if not pre-pickled, toss julienned carrot and daikon with 2 tbsp rice vinegar, 1 tsp sugar and a pinch of salt; let sit 10–15 minutes, then drain. Measure 3 tbsp of each for bowls.

Dice the mango into small cubes and keep chilled until assembly.

Have fried shallots and furikake ready to finish the bowls.

Make the vinaigrette

In a small bowl or jar combine 2 tsp grated fresh ginger, 2 tsp toasted sesame oil, 3 tbsp neutral oil, 2 tbsp rice vinegar, 1 tbsp low-sodium soy sauce, 1 tsp honey (or agave), 1 tbsp lime juice, 1 tsp kosher salt and 1 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add more lime for brightness or a touch more honey for sweetness. Reserve 3–4 tbsp for tossing noodles and a little extra for drizzling.

Blanch and blend snap peas

Bring a small pot of salted water to a boil. Add snap peas and blanch 30–45 seconds until bright green. Drain and immediately plunge into ice water to stop cooking. Drain thoroughly and pat dry. In a small food processor or blender combine blanched snap peas, 1 dl mayonnaise, 1 tsp lemon juice and 1 tsp salt. Blend until very smooth, scraping down sides as needed. If the aioli is too thick, thin with 1–2 tsp water. Chill until assembly.

Divide the chilled jja-jang noodles between two shallow bowls (about 2 cups per bowl). Toss each portion lightly with 1–2 tbsp of the ginger-sesame vinaigrette so noodles are seasoned but not soggy.

On top of each noodle bed arrange: 1 cup shredded cabbage, half the sliced green onion, half the diced mango (1/2 cup), half the pickled carrot and half the pickled daikon (3 tbsp each divided), and 6 oz of sashimi tuna cubes (or half the tofu). Space components in sections for a composed bowl.

Dot 1–2 tbsp of snap pea aioli in small spoonfuls around each bowl. Drizzle an additional 1 tsp of vinaigrette over the tuna (or tofu).

Finish each bowl with a generous sprinkle of fried shallots (about 1.5 tbsp per bowl), 1 tsp furikake, and a light scattering of toasted sesame seeds and microgreens if using.

Serve immediately while tuna is chilled and crisp textures remain. If preparing ahead, keep components chilled and assemble within 30 minutes of serving to preserve texture.