There is a lot of ginger in this. A lot. Scroll down and you’ll see what I mean. When I first read this recipe, it sounded more like an ancient cold busting remedy than something with which a healthy person would willingly top their noodles. Even John thought it sounded like a lot of ginger, and he loves ginger. I like ginger an awful lot too, this just seemed like an awful lot of ginger at once.
And then I tasted it. And boy was I wrong. Fresh and spicy with a little zing, this is pure bliss on top of any kind of noodles. John made it for lunch a few days ago and served it with some sliced purple cabbage, lightly blanched carrots, sautéed yu choy, and fried wontons. We each had two helpings and polished off the entire bowl of noodles, which was a shame because it meant a day later, when my noodle craving hit, I had to make it for myself. I served mine up with some sautéed green cabbage and yu choy which tasted delicious but didn’t make for the beautiful presentation that John’s did. Unfortunately, I didn’t take any pictures of his, so you’re stuck with mine. The funny thing is this probably does ward off colds, and amen to that, because I’ll be eating it again and again. Serves 6-8 (I think John made a half recipe the first time and we ate the whole thing between two of us.) Adapted from David Chang’s Momofuku Cookbook.
For the Sauce
- 2 ½ cups scallions, white and green parts, thinly sliced
- ½ cup peeled and minced fresh ginger
- ¼ cup canola oil
- 1 ½ tsp soy sauce
- 1 tsp sherry vinegar
- Salt to taste
Combine all the ingredients in a small bowl and mix well. Add a little salt and taste for seasoning – adjust as needed. The sauce gets better as it sits, but you can also use it right away. Keeps covered in the refrigerator up to 3 days.
Serve with any Asian style noodle – fresh or dried. I like it with the noodles warm, but David Change serves it on cold noodles at Momofoko, which is also good and would make a great picnic dish.