Felt like giving David Chang’s Ginger Scallion Noodles a whirl tonight. Followed the guidelines (below) and made them with ramen. Tossed together with Quick Pickled Cucumbers, roasted cauliflower, blanched spinach, and nori. Yum!
Also included the mushrooms we grew using BTTR Ventures grow-your-own-shrooms kit. Our gardening skills leave something to be desired, but we can imagine them being very good!
Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.
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 noodles—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.
At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it’s a bad idea or anything, just that we’ve got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.) The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1⁄4 cup each of Bamboo Shoots (page 54); Quick-Pickled Cucumbers (page 65); 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. For real.
Ginger Scallion Sauce
MAKES ABOUT 3 CUPS
- 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 teaspoons usukuchi (light soy sauce)
- 3⁄4 teaspoon sherry vinegar
- 3⁄4 teaspoon kosher salt, or more to taste
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.
Quick Salt Pickles, Master Recipe (Momfuku)
A recipe almost seems excessive for these types of quickly made salt-and-sugar pickles, because the technique for making them is so simple: Sprinkle some thinly sliced vegetables with a 3:1 mix of sugar to kosher salt and toss. Ten to 20 minutes later, they’re ready to eat. The resulting pickles have a fresh snap.
Makes About 2 Cups
Halve or double the recipe as needed.
1. Combine the vegetable with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.
2. Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.
- Vegetable, prepared as indicated
- 1 tablespoon sugar, or more to taste
- 1 teaspoon kosher salt, or more to taste
Quick-Pickled Cucumbers: 2 meaty Kirby cucumbers, cut into 1⁄8-inch-thick disks.
Quick-Pickled Radishes: 1 bunch radishes (breakfast radishes, icicle radishes, and the like), well scrubbed and cut into thin wedges through the root end.
Quick-Pickled Daikon: 1 large or 3 small daikon radishes, peeled and cut into very, very thin slices.