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 Excellent 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 this 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 together with a fried egg. Or together with grilled meat or any kind of seafood. Or nearly 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 go away off the squirt of hoisin sauce this Noodletown finishes the noodles together with. (Not for the reason that it’s a bad idea or anything, just this 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 together with 6 tablespoons Ginger Scallion Sauce (below); top the bowl together with 1/4 cup every of Bamboo Shoots (page 54 of Momofuku); Fast-Pickled Cucumbers (page 65 of Momofuku); 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 together with brown and tender all the way throughout; season together with salt); a pile of sliced scallions; and a sheet of toasted nori. But this’s for the reason that we’ve always got all this stuff on hand. Improvise to your needs, but recognize this you want ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang
Ingredients
(Makes concerning three cups)
Directions
Mix mutually the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding extra if necessary. Though it’s excellent afterwards 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred mutually up to a day or two in the fridge. Use as directed, or apply as necessary.