Ginger Scallion Noodles from Momofuku

Friday, January 29, 2010


By now, any foodie worth their fleur de sel has heard of the Momofuku dynasty and it’s irascible ruler, Chef David Chang.  With four wildly popular restaurants in operation and one on the way, a best selling cookbook and numerous awards, including a James Beard, Chef Chang is on his way to cult status.  I’ve been seeing lots of Chang’s recipes on the blogs these past several months and I have to say, I’ve been curious.  Not curious enough to spend $40.00 on the book (even if it does boast the longest chicken wings recipe in the world), but curious all the same. (Most days I don’t even have time to read the longest chicken wings recipe in the world, much less make it!  But, that’s another story.)  There are a few recipes I’ve found, however, that begged to be tried.  So, I tried them.  And they were great. So now, I have to buy that  book.


The first recipe I tried was Momofuku’s Garlic Scallion Noodles.  Brilliant in its simplicity, this dish is nothing more than ramen noodles tossed in a dressing of fresh scallions, ginger, soy, sherry vinegar and salt.  You might be thinking, “What’s so special about that?”. I thought the same thing.  But I have to tell you, people, it really is pretty special.   There’s something about the way the flavors in the sauce marry as they hang out together that just works.   Chang, himself states that “Ginger Scallion Sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over more >>

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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