Remember yesterday’s post? I know I do…I couldn’t keep my mind off Momofuku and those ginger scallion noodles! After a quickie Google search (did you know there’s a recipe button on the side bar now? :) on ginger scallion noodles, I found so many recipes and tons of rave reviews for the ginger scallion sauce. I knew I just had to make it! It’s one of those love-at-first-sight-if-I-don’t-eat-this-I-will-not-eat-anything-else recipes, plus I had pretty bad noodle cravings that day. So I hopped into my car, and drove my butt to the nearest Asian market just to buy ramen noodles so that everything would turn out perfect.
Unless you are immune to onions or own a pair of onion goggles, this recipe is a breeze! If you are like me, take mini breaks while chopping the scallions. I took 15 minute breaks and indulge in a gigantic bag of Funyuns. Yes, she chopped her own onions for once and it impressed him :)
According to David Chang (the mastermind behind Momofuku), you can add anything else to your liking. Next time (oh, there will be many!!), I want to add pan seared salmon/scallops, grilled chicken, or oven roasted shrimp to the noodles. Already drooling just thinking about it! If you love the taste of fresh ginger, then you are going to love these noodles!
Here’s what you’ll need to make your very own bowl of yummy ginger scallion noodles…
Make the ginger scallion sauce ahead of time…
Now that the sauce is out of the way, boil your ramen noodles…
- Do make the ginger scallion sauce in advance. The more time it has to marinate, the better!
- Do make extra sauce, because you’ll want to eat it with everything.
- Do not use that processed packaged ramen stuff you ate in college!!
- Do use fresh ramen noodles, if you’re in a pinch and can’t find any, you can use thin spaghetti noodles.
- Do not bother making leftovers because ramen noodles taste best when it’s just made. That’s why you need to make extra sauce when you’re craving this the next day.
- 2 1/2 cups scallions, finely diced
- 1/2 cup ginger, finely diced
- 1/4 cup grape seed oil
- 1 1/2 teaspoons light soy sauce
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt
- Mix all the ingredients together in a mixing bowl, then set aside to let all the flavors blend. Let the sauce sit for 15-20 minutes prior to serving. This sauce can last up to a day or two in the fridge.
- ginger scallion sauce
- 1 package of fresh ramen noodles
- Cooking ramen noodles according to package. Be sure to break apart the noodles the best you can, use tongs.
- Drain all the water out of the ramen noodles.
- Add in the ginger scallion sauce and toss well.