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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!
Ingredients
 scallions2 bunches
thinly sliced to yield about 2.5 cups
 ginger 1/2 cup
finely minced
 grapeseed oil 1/4 cup
 usukuchi soy sauce1 1/2 tsp
 sherry vinegar 3/4 tsp
 kosher salt 3/4 tsp
 bamboo shoots 1/4 cup
canned
 grapeseed oil
 Asian sesame oil
 usukuchi soy sauce
 salt
 pickled chile1 whole
optional
 cucumber
sliced 1/8" thick
 sugar3 parts
 salt1 part
 cauliflower florets
 oil
 salt
 ramen noodles6 oz
 ginger scallion sauce6 tbsp
 hoisin sauce
optional
 seasoned bamboo shoots
 quick pickled cucumbers
 scallions
sliced
 nori1 sheet

cookware

large saucepan
prep bowls (3)
stainless steel skillet
colander
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.
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.

Source

David Chang's Momofuku