Ginger Scallion Noodles with a Twist

I love Momofuku anything.  Needless to say, then, when I saw this recipe written up here and here, I knew it would be a matter of time before I made it myself.  

My favorite noodles at Momofuku noodle are the Cold Spicy Noodles for which I have yet to find a recipe (blogsphere - is it out there?).  Since I can't make those, these were a decent substitute for my ramen noodle craving. 

In order to make this a more complete meal, I marinated some shrimp in soy sauce, sriracha, garlic and lime juice briefly and stir-fried them with shredded carrots.  As has been suggested in other interpretations of this dish, you would do well to try the noodles topped with stir-fried chicken, tofu, bok choy or even a gooey poached egg.  

(Side note re: shrimp - I didn't write down my recipe before some useless fact replaced it, but the marinade was good enough to try again.  Look for a recipe in the future.)

The dish also gave me a chance to showcase our very own homegrown scallions! I did use some from the market since I wanted to get some whites in there, but it was nice to have the local touch from the garden.

The taste of these noodles is undeniably good.  My chief complaint is the effort involved in mincing massive quantities of ginger and the hefty kick of eating all the minced ginger left in the bottom of an otherwise empty bowl.  I may experiment with larger slivers of ginger to minimize chopping time and ginger exposure.  Otherwise, with David Chang, how can it not be wonderful? 

Ginger Scallion Noodles
adapted from Momofuku

• 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
• 1/2 cup finely minced peeled fresh ginger
• 1/4 cup grapeseed or other neutral oil
• 1 1/2 tsp light soy sauce
• 3/4 tsp sherry vinegar (try with Shaoxing rice wine!)
• 3/4 tsp kosher salt, or more to taste
• 1 pound ramen noodles

1. Combine scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. If possible, let sauce sit for 15-20 minutes before dressing noodles.
2.  While sauce sits, prepare the noodles according to package directions. Drain and toss with Ginger Scallion Sauce.  Enjoy!