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.
Sigh…
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 again.”
Here’s how you prepare the Ginger Scallion Sauce. First, you need to slice up a bunch of scallions…
And, dice up some fresh ginger…
Then, you mix them together with some oil, light soy sauce, sherry vinegar and salt…
Toss the sauce with noodles, and…
You have Ginger Scallion Noodles!
From what I understand the key to success with this sauce is to let it sit for at least 15-20 minutes before serving it. It actually works out perfectly, because you can cook your noodles while the sauce is “resting”. I will tell you that I found the flavor just a tiny bit bland at first, so I added more soy and sherry vinegar. I also added about a teaspoon of sugar. For me, that was just right. (Me and my damned sweet tooth!)
Chang suggests serving Garlic Scallion Noodles with various condiments, such as his Quick Pickled Cucumbers or roasted cauliflower. I went with the cucumbers because they were so simple to make. However, I would have definitely gone for the cauliflower too, if I had had any that day.
Although I didn’t do it this time, I plan to make this dish again and again playing with different proteins. I’ll bet that these would be amazing with some grilled, marinated shrimp, sea scallops or chicken. You could even top your noodles with an oozey, drippy poached egg. Oooh!
So if you’re looking for a way to “gingerly” delve into the world of Momofuku, try some Ginger Scallion Noodles. They’re fast, easy and very, very good!
Ginger Scallion Noodles
adapted from Momofuku
Ingredients:
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
1 1/2 tsp usukuchi (light soy sauce)
3/4 tsp sherry vinegar
3/4 tsp kosher salt, or more to taste
1 pound ramen noodles
Quick-Pickled Cucumbers (recipe follows)
Directions:
1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. If possible, let sauce sit for 15-20 minutes before dressing noodles.
2. While sauce sits, prepare the ramen noodles according to package directions. Drain and toss with Ginger Scallion Sauce. Top with some Quick-Pickled Cucumbers if desired.
Serves 4 as a main course or 6 as a side dish.
Quick-Pickled Cucumbers
2 pickling or field cucumbers, cut into 1/8-inch thick rounds (about 4 cups)
1 tbsp granulated sugar
1 tsp kosher salt
In small mixing bowl, combine cucumbers, sugar and salt. Toss by hand to coat well. Let stand 5 to 10 minutes. Use immediately, or refrigerate up to 4 hours.
Filed Under: Asian, Cooking, Healthy Eating, Pasta, Quick and Easy, Recipes, Sauces, Salsas and Salad Dressings
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On January 29, 2010 at 9:36am, Tangled Noodle said...
Want. That’s all.
(Actually, I’m incapable of such pithiness! This looks wonderful - thanks for sharing the recipe since I don’t have the book yet.)
On January 29, 2010 at 10:00am, Sandy said...
If I had a dollar for every mention of Momofuku I heard at work . . . well, let’s just say I would be wearing a nicer pair of shoes right now. I don’t have the book either, but I’m probably going to have to pony up and get a copy, and this recipe (and your drool-worthy pics) just might be the tipping point! Mmmm.
On January 29, 2010 at 1:57pm, Susan said...
Ah! So much for willpower. I ended up buying the book this morning!
On January 29, 2010 at 10:04am, Rachel (S[d]OC) said...
Scallions and ginger are a wonderful, delicous combination, so I’m not surprised that these noodles are good. I should definitely try this.
I’ve never been to Momofuku. Part of that is I don’t have the time/money to make the trip. The other part is I just can’t say Momofuku without laughing!
On January 29, 2010 at 10:08am, Jen Yu said...
I just ate brekkie and now I want a bowl of those noodles. Dang!
I too have been wanting to get my grubby little paws on that book. All of the recipes sound so fan-fuku-tastic!! I think your post just pushed me over the edge 😉 Mmm mmm mmm! xoxo
On January 29, 2010 at 2:01pm, Susan said...
I’ve just been flipping through the book. (Yes, I did break down and buy it.) A lot of the recipes seem fab, but very time consuming. But, it is a great read! 😀
On January 29, 2010 at 10:23am, Elle said...
Oh my gosh, I MUST try this! It looks wonderful in it’s pure simplicity. So you just eat the ginger diced like that? I’m so intrigued! And the pickles? I want this now… Thank you for sharing! (And now I may have to buy the book, too!)
On January 29, 2010 at 1:59pm, Susan said...
Yes. You eat it just like that. The ginger bits are actually smaller than they appear. My macro lens makes everything look bigger.
On January 29, 2010 at 1:20pm, Rosa said...
What lovely flavors! I am a noodle addict!
Cheers,
Rosa
On January 29, 2010 at 1:30pm, Scate said...
The book is amazing. Worth $40 - it’s got such a great variety of recipes - and good to see them landing in the blog world!
On January 29, 2010 at 1:53pm, noble pig said...
That is a beautiful bowl of noodles my friend…I could jump right in!
On January 29, 2010 at 2:02pm, Susan said...
Thanks! Jump away! 😉
On January 29, 2010 at 2:05pm, Errin said...
This look soooooo good. Thanks so much for sharing one of the simpler recipes. I too have been on the delayed bandwagon to purchase this book. My birthday is around the corner though, so maybe I will have to get myself a little present
On January 29, 2010 at 3:22pm, Maria said...
Love this dish Susan. Beautiful green colors too! I posted spring rolls that would be a great appetizer to go with this!
On January 29, 2010 at 3:57pm, Dave -nibbleanibble said...
The ginger adds great flavors. But not a really big fan of eating the thing.
On January 29, 2010 at 3:59pm, pigpigscorner said...
Momofuku is everywhere!
On January 29, 2010 at 4:25pm, The Italian Dish said...
Every time I see a Momofuku recipe, I want to make it! I so love ginger and scallions - your photos make this look so good. If David Chang says this sauce is one of the greatest ever, I guess I need to make it.
On January 29, 2010 at 5:05pm, Jennifer said...
Ive not had lunch yet and all I can think of is this!!! YUM!
On January 29, 2010 at 8:08pm, Hannah said...
Hmm, that much ginger may be a bit intense for my family, but I’ll definitely be giving the pickled cucumbers a go! Adore pickles, and having them in 10 minutes? Fabulous!
On January 30, 2010 at 12:37am, AshaLatha R K Prasad said...
Looks totally mouthwatering & healthy too….. Loved the color & the texture….. YUMMY YUMMY!!!!!
Ash….
(http://asha-oceanichope.blogspot.com/)
On January 30, 2010 at 11:45am, Manggy said...
Back at home, you’d know by sight if the noodles were no longer bland. They’d be dyed by the soy sauce, of course! Good call on the recipe. I like to put it through flashy heat to kind of cook the oil a bit, so it doesn’t feel so “there”. Does that make any sense? Ha ha ha. I’m sure the law of mass would disagree!
I hope you enjoy it!!
I wonder if you agree with my review of the book Momofuku
On January 30, 2010 at 12:06pm, Livin Local said...
What a satisfying bowl of noodles, and as you said, a fine beginning to a quick dinner. Bet the sauce smelled divine on the stove top!
On January 30, 2010 at 6:51pm, bellini valli said...
Yum Susan. You will able to make good use of that wok you found in Chinatown in SF.
On January 31, 2010 at 3:37am, Sweets at Vicky's said...
Oh how I love a simple yet super tasty recipe. Sometimes a lonnnggg ingredient list is so not what I need on a busy night after work!
On January 31, 2010 at 6:30am, deeba said...
Simplicity at it’s brilliant best Susan…I’m longing for a bowl looking at your pictures. Mouthwatering stuff!
On January 31, 2010 at 11:42am, Tien said...
Thanks for posting this recipe. It’s on my list to make soon. I just have to get some scallions.
-Tien
On January 31, 2010 at 12:17pm, Lori @ RecipeGirl said...
Looks like an absolutely lovely, simple recipe! Gorgeous pics too!
On January 31, 2010 at 8:54pm, Joan Nova said...
While I haven’t made this, I ‘get’ that while simple it could be a great tasting dish. It’s got salt, heat, a little sweet from the sherry vinegar and a whole heap of freshness.
On January 31, 2010 at 10:07pm, Eliza said...
hey! i just started a blog and wanted to stop by/de-lurk to send you a comment. i love reading your awesome recipes and especially love the ginger chunks in these noodles!
On February 01, 2010 at 2:36am, kellypea said...
I’ve heard so much about this cookbook lately! This recipe sounds wonderful — we love a good bowl of noodles.
On February 01, 2010 at 8:22am, peter said...
Susan, I believe you! I’m a big fan of these dishes that are so simple in approach, big on flavour and the easy recipe has “flown under the radar” all these years.
On February 01, 2010 at 1:38pm, laura said...
YUM! these look so simple and delicious!
On February 06, 2010 at 3:40pm, Liz - Meal Makeover Mom said...
You’re right: Sometimes simple is indeed the best way to go. You certainly can’t go wrong with fresh ginger either. Looks amazing, and as always, your photos are devine!
On February 13, 2010 at 1:31pm, pam said...
this dish is so easy, economical and really delish. Will make forever! thank you
On March 03, 2010 at 9:44am, Elle said...
Susan!! We had these last night. Oh. My. God! You’re spot on when you say these are amazing in their simplicity. I couldn’t believe how wonderful these were! My husband even had some for “dessert.” hehe! He also requested this go into regular rotation. How can I say no? Easy, quick, and so delicious!
I also added extra soy, vinegar and a touch of agave, all to taste. And the pickles? Wow! These will also be a regular, to be served anywhere cukes would be served. So good!
I think you may have just convinced me to buy the book. 😉 Thanks for sharing!
On March 03, 2010 at 10:18am, CookiePie said...
Ooooh - that looks fab. I was planning to make green tea soba noodles with tofu tonight anyway - I’m going to try this sauce!
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