momofuku's ginger scallion noodles

added by
2 servings
ingredients
all
2 bunches scallions
thinly sliced to yield about 2.5 cups
1/2 cup ginger
finely minced
1/4 cup grapeseed oil
1 1/2 tsp usukuchi soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt
1/4 cup bamboo shoots
canned
grapeseed oil
Asian sesame oil
usukuchi soy sauce
salt
1 whole pickled chile
optional
cucumber
sliced 1/8" thick
3 parts sugar
1 part salt
cauliflower florets
oil
salt
6 oz ramen noodles
6 tbsp ginger scallion sauce
hoisin sauce
optional
seasoned bamboo shoots
quick pickled cucumbers
scallions
sliced
1 sheet nori
cookware
Using the ginger scallion noodles as a base, we sometimes swap out the toppings depending on what we have on hand. Most recently, we topped this dish with an asparagus/shiitake saute, kimchi, and broccoli rabe. Delicious!
1
Fill a large saucepan with salted water and warm it over medium high until it comes to a boil. You'll use this in a few minutes for the ramen noodles. Lower it to a simmer if it starts boiling before your food prep is complete, then bump back up to a boil before cooking the noodles.
2
Prep the ginger scallion sauce by mixing together the scallions, ginger, grapeseed oil, usukuchi, sherry vinegar, and salt. Reserve.
3
Season the bamboo shoots with grapeseed oil, sesame oil, usukuchi, and salt. Also add the pickled chile if you have it on hand. Reserve.
4
Season the cucumber slices with the sugar and salt. Reserve.
5
Saute the cauliflower in the stainless skillet with oil for about 8 minutes over high heat until dotted brown and tender. Season with salt.
6
Boil the ramen noodles for 5 minutes if fresh, 7 minutes if from frozen. Drain and toss with the ginger scallion sauce. Top with some hoisin sauce.
7
Pile on the reserved seasoned bamboo shoots and pickled cucumbers.
8
Top with the scallions and nori. Share and enjoy immediately.
source: David Chang's Momofuku
notes
You'll have more ginger scallion sauce than you'll need for this one dish. Use leftover sauce to stir into any type of noodles, enjoy with rice and an egg, or serve with meat and seafood.