Momofuku Ginger Scallion Noodles, Japanese

FOR THE SAUCE

Step 1

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.

Step 2

Taste and check for salt, adding more if needed.

Step 3

Though it's best after 15 or 20 minutes of sitting,

Step 4

Ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge.

Step 5

Use as directed, or apply as needed.

FOR THE NOODLES

Step 6

Boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce.

Step 7

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; dash hoisin sauce