Wednesday, January 19, 2011

Momofuku ginger scallion noodle recipe

One of my all time favorites - cold, hot, reheated in a pan with some radishes and other veggies....
  • 2 1/2 cups thinly sliced scallions (greens and whites from 1-2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/4 cup grapeseed or other neutral oil
  • 1 1/2 tablespoons light soy sauce
  • 3/4 teaspoon sherry vinegar
  • 1/4 teaspoon kosher salt, or more to taste
Mix scallions, ginger, oil, soy, vinegar, and salt in a bowl.  Taste and check for salt, adding more if needed.  It's best after 15-20 minutes of sitting, but the sauce can be used from the second it is mixed.  It can keep in the fridge for a day or two as well.

Boil your preferred type of Japanese or ramen noodles..I use udon.  Then mix the sauce with the noodles so that they are coated.

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