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 Great 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 that 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 with a fried egg. Or with grilled meat or any kind of seafood. Or almost 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 leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it’s a bad idea or anything, just that 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 with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-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 with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang
(Makes about three cups)
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
Excellent refined recipes. Some take a lot of time and ingredients but without any unnecessary steps and always with great results if done correctly. Also nice variety of dishes. Read morePublished 8 days ago by Paul K
Book was delivered on time but the cover had a black film on it and looked very dirty. Was supposed to be a gift but I did not feel comfortable giving them a book that looks... Read morePublished 13 days ago by Be G.
Great cookbook. Tried the slow roasted pork shoulder and got fantastic results. Some of the recipes are too labor intensive to try, but still great to read about them.Published 20 days ago by Carmen Ng
Spectacular. A bit more difficult, but a wonderful challenge.Published 23 days ago by Lynn Broos Grassell
This is a well written and detailed cookbook. My biggest complaint would be that the recipes in here are not all that condicive to a home cook. Read morePublished 26 days ago by Shelly8258
I like David Chang, but, I prefer a cookbook over an autobiography. To much blah, blah, blah, and not enough usable recipes.Published 28 days ago by Heather
It is a pretty coffee table book but not useful in terms of exploring the actual recipes of David Chang. It was a disappointment.Published 1 month ago by Oikos