July 13, 2011 § Leave a comment
I’m a bit short on time for this post but that’s fine, since devoting a long treatise to a dish which has to be one of the fastest, tastiest dinners out there would just feel all wrong. When the Momofuku cookbook published last year, this recipe was released in advance as a promotional stunt and, boy, did it fly around the web like wildfire. The story goes that Momofuku’s self-styled enfant terrible chef, David Chang, created this recipe as an homage to a cheap and tasty NYC Chinatown noodle dish, adding a bit of flair with suggested additions including quick-pickled cucumbers, pan-roasted cauliflower or toasted nori. With or without additions it’s full on culinary crack: savory, warming, simple. If you have the sauce ready-made in your fridge you can literally get dinner on the table in 5 minutes. Make twice as much as you think you want, eat it for dinner, then crave it for lunch the next day. The internet probably doesn’t need yet another person to tell you how good this dish is, but since it’s also vegan and we ate it on a Tuesday, I’ll consider it my prerogative.
Ginger Scallion Noodles
Adapted from Momofuku by David Chang and Peter Meehan
For readers outside of the US: I didn’t take weight measurements of the ingredients when I made this sauce (sorry; was too busy making the most of it being a quick supper) but since the key thing is the proportion of each ingredient relative to each other, you should be able to figure out the quantities of the first three ingredients quite easily (just use a teacup if need be) and then season to taste with the remaining ingredients. I’ll update with weights the next time I make it.
To serve 2, with leftover sauce:
2 1/2 cups thinly sliced scallions (i.e. spring onions in the UK) (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
6oz/170g noodles (ramen, soba or udon for example)
Combine all the ingredients in a bowl and mix well. Taste, and season to taste: you might also want to add a touch more vinegar or soy sauce to suit your palate. Ideally you should set the sauce to one side for about half an hour for all the ingredients to mingle but you can use it immediately and it will still be delicious. The leftover sauce will keep in the fridge for a couple of days.
When ready to use, cook noodles according to the packet directions: normally they will take 3-4 minutes in boiling water. Toss as much sauce through the noodles as you like – I normally use about a cup of sauce to 6oz of noodles.