Day 3 of Inuyaki’s Momofuku Week lightens things up with a dish that has absolutely no meat in it.
One of the book’s easiest recipes the Ginger Scallion Noodles. David Chang says that ginger scallion sauce is “one of the great sauces or condiments ever,” and it’s one of Momofuku’s mother sauces. The ginger scallion sauce is a simple combination of finely minced ginger, thinly sliced scallions, light soy sauce, oil, kosher salt and sherry vinegar. I couldn’t find any sherry vinegar locally so I substituted it with rice vinegar, which worked nicely.
Chang says you can use this sauce on anything and encourages improvising, but I liked his suggestion of topping ramen noodles with the sauce, quick-pickled cucumbers and pan-roasted cauliflower. There’s a bunch of pickle recipes in the book, but my wife did her own version with sugar, salt, and rice vinegar to taste.
You can eat this on its own or as part of a larger meal. Either way, it’s a delicious and healthy option to offset the book’s meat-centric focus.
GINGER SCALLION SAUCE
Makes about 3 cups
2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
½ cup finely minced peeled fresh ginger
¼ cup grapeseed or other neutral oil
1½ tsp usukuchi (light soy sauce)
¾ tsp sherry vinegar
¾ tsp kosher salt, or more to taste
Mix all the ingredients together and let sit for 15-20 minutes before using. It’ll keep in the fridge for about a week…if it lasts that long. :)
Tomorrow: Fried Chicken
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