Ginger Scallion Noodles-Recipe of the week # 4
Author: David Chang, Momofuko
Recipe type: side or main
- 2 1⁄2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- 1⁄2 cup finely minced peeled fresh ginger
- 1⁄4 cup grapeseed or other neutral oil
- 11⁄2 teaspoons usukuchi (light soy sauce)
- 3⁄4 teaspoon sherry vinegar
- 3⁄4 teaspoon kosher salt, or more to taste
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
- Taste and check for salt, adding more if needed.
- Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.
- Use as directed, or apply as needed.
- The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1⁄4 cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.