Momofuku Ginger Scallion Noodles

If you still have not heard of Momofuku, check it out HERE.

After making their Fried Chicken with Octo Vin, I couldn't wait to make their ginger scallion sauce to pair with some store-bought ramen and green vegetables. I also made a Roasted Pork Belly with garlic and Char Siew sauce (my recipe, not Momofuku's) that went wonderfully with the ginger scallion sauce and ramen noodles. Recipe for the roasted pork belly will be posted soon.

Ginger Scallion Noodles

Momofuku - "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. If you have ginger scallion sauce in the fridge, you will never go hungry; stir 6 tablespoons into a bowl of hot noodle - lo-mein, rice noodles, Shanghai thick noodles - and you-re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything."

Ginger Scallion Noodles
(Adapted from Momofuku Cookbook)

Ingredients

6 oz ramen noodles
6 tbsp ginger scallion sauce (recipe follows)
Your choice of condiments

Method

1. Boil the ramen noodles, drain, toss with ginger scallion sauce; top the bowl with 1/4 cup each of Bamboo Shoots (recipe can be found in Momofuku Cookbook), Quick-Pickled Cucumbers (recipe can be found in Momofuku Cookbook); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life.

Ginger Scallion Sauce
(Adapted from Momofuku Cookbook)
Makes about 3 cups

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

Method

1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.