Momofuku Ginger Scallion Noodles, Japanese

2
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #20246

July 19, 2015



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Original recipe yields 2 servings
OK
  • SAUCE
  • NOODLES

Nutritional

  • Serving Size: 1 (257 g)
  • Calories 601.5
  • Total Fat - 28.3 g
  • Saturated Fat - 4 g
  • Cholesterol - 0 mg
  • Sodium - 1345.3 mg
  • Total Carbohydrate - 80.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 2.7 g
  • Protein - 6.6 g
  • Calcium - 86.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 45.5 mg
  • Thiamin - 0.1 mg

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

Tips & Variations


No special items needed.

Related

JostLori

David Chang's recipe - so I expect no less than stellar. And it was! The dressing is bright and refreshing, it's hard to go wrong with fresh ginger and scallions! Sooo, I made this, plated it, took pictures, and then sat down to eat. Oh, oh - a little flat. And that's when I realized I left out the pickled cucumbers. Once those babies were added, this was gastronomic perfection! I added a bit of julienne red pepper for color. And the cucumbers I made from scratch, with rice vinegar and a dash of chili oil for punch. I did find the roasted cauliflower to be unnecessary and will leave it out the next time. It looked a bit out of place and took away from the "look". Thank you for posting! Made for Culinary Quest 2015 by a Toasted Tourist.

review by:
(5 Aug 2015)