Ginger Soy Squab

With Garlic Egg Noodles

A family-style dish sure to appease even the pickiest of eaters. The delicate and tender egg noodles serve as the perfect bed for the perfectly crisp squab.

Active Time: 1 Hr
Total Time: 3 HR
Serves: 4



  • 4 Half King Cal Squab


  • 2 tbsp BBQ sauce
  • 2 tbsp sesame seeds
  • 1 tbsp chili garlic sauce
  • 3 tbsp sesame oil
  • 2 tbsp raw honey
  • 3 cloves garlic
  • 1 tbsp grated ginger
  • ¼ cup white wine
  • ¼ low sodium soy sauce
  • 2 tbsp olive oil


Egg Noodles:

  • 1 (8 oz) bag of Pappardelle egg noodles
  • Extra Virgin Olive Oil 
  • 1 clove garlic
  • Pinch of kosher salt

How to Make It

Step 1: Prepare the Roasted Squab

Combine all ingredients excluding oil and marinate squab two hours, turning occasionally.

Preheat the oven to 375 F degrees.

In an ovenproof large skillet or dutch oven, heat the oil over medium heat to high heat. Sear the squab on all sides until brown. Save remaining marinade.

Roast squab in the oven uncovered for 20-30 minutes or until squab is done. We recommend medium-rare. 

While roasting, pour the marinade in a small sauce pot and simmer over medium heat until reduced by half (about 10 -15 min).

Pour sauce over squab and serve hot atop bed of prepared egg noodles.


Step 2: Prepare the Egg Noodles

Prepare egg noodles according to the package. 

While noodles are cooking, finely chop remaining garlic cloves.

Heat olive oil in a saute pan over medium heat. Add garlic and saute until fragrant.

Turn off heat and add cooked noodles to the pan and toss with olive oil and sauteed garlic.


Serve family style & enjoy!

Ready to try squab for yourself?