Cook the Book: Momofuku – Ginger Scallion Noodles

by arnold on November 18, 2009

Day 3 of Inuyaki’s Momofuku Week lightens things up with a dish that has absolutely no meat in it.

Momofuku Ginger Scallion NoodlesGinger Scallion Noodles

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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{ 9 comments… read them below or add one }

Sam from The Second Lunch November 18, 2009 at 9:59 pm

I’d second this one. I had these for lunch last week and they were deeeelish. I added broccoli. Erm.. the next day I had the exact same thing for breakfast with some of the leftover sauce, except I whisked in a tablespoon of peanut butter which also tasted exceptional.

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Arnold November 22, 2009 at 12:32 pm

Sam, I’m intrigued by your addition of peanut butter. Will have to try that. :)

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Tangled Noodle November 19, 2009 at 11:20 am

I am so going to make this!

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Connie November 21, 2009 at 8:46 am

Could seriously eat this everyday.

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foodhoe December 29, 2009 at 4:47 pm

I keep hearing about this particular dish, your photo is truly mesmerizing…

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Nicole February 10, 2010 at 4:33 pm

Looks like I found what to make for lunch tomorrow. Thank goodness for your website.

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anthony January 14, 2011 at 12:58 pm

looks tart ‘n tasty. will try tonite.

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ponyo February 27, 2011 at 12:30 pm

OK, am I missing something? Do you eat this “sauce” raw?

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Arnold February 28, 2011 at 9:38 pm

@ponyo yup…just mix it together and serve. I generally make it in advance keep it in the fridge so it’s cold.

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