I freaking LLLLLOOOOOVVVVVVVEEEEEEE this recipe. I wish it was mine but it ain’t. And it ain’t really Momofuku’s either so THEY say: “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.”
That said, I play around with the accoutrements and the noodles themselves, as well, I add the Hoisin sauce back into the recipe. Momofuku “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.)”
I have scoped out their menu from time to time and it seems they change up the accoutrements from time to time as well. Why not, it’s fun and keeps it fresh.
So this is one of my many versions. Again I LOVE THIS DISH. I make it all the time so I will post other versions of it down the line.
Apologies for the solo photo. I was preparing for guests and completely forgot to take pix of the steps. But they are pretty easy and I will do my best to lay it out for ya! It’s a great budget friendly, hot day friendly, vegetarian pals friendly meal that also satisfies the meat & potatoes types. My Pops and my lil (not so lil) brother gobbled up their portions in no time. It also pleased a 7 year old kid. YAY.
Here is a link to the original Momofuku Ginger Scallion Noodles
Okay let’s go down the noodle bowl rabbit hole of goodness.
What ya need: (will put my slight changes in brackets not * because I barely changed the sauce at all and only cause of the ingredients I had on hand. It’s perfect as is!)
G&S Sauce: (I totally eyeballed the amounts and it tasted great, but if you want to paint by numbers here ya go!)
2 1⁄2 cups thinly sliced scallions (this time I used Tokyo Negi which is bit milder in flavour but worked nicely)
1⁄2 cup finely minced peeled fresh ginger (this time I used young ginger – again a milder flavour)
1⁄4 cup grapeseed or other neutral oil (I used olive oil)
1 1⁄2 tsp. usukuchi (light soy sauce) (I used 40% reduced sodium Kimlan soy sauce)
3⁄4 tsp. sherry vinegar (I used rice vinegar and probably more like1/2 tablespoon)
3⁄4 tsp. kosher salt, or more to taste (I used Himalayan)
Toppings: ( I give no amounts here just make as much as you want/need)
- Quick Pickled Cucumbers (Soak sliced cucumber in rice vinegar and palm sugar – test vinegar soak for level of sweet vs tangy and adjust to your taste – enough to cover them. Stick in fridge for at least an hour if not a few)
- Garlic soft tofu (sautee soft organic tofu in olive oil with some chopped garlic til warmed through. Set aside)
- Nori (tear up sheets of sushi nori)
- Garlic snow peas (sautee cleaned and trimmed snow peas in pan with olive and chopped garlic. Put snow peas in first on hight heat, once some brown bits occur and are almost done add in garlic for a minute or so to soften. Set aside)
- Toasted white sesame seeds
- Cooked, cooled, oiled FRESH Ramen Noodles (I used a mixture of spinach and regular fresh soft ramen noodles from our local Asian market. Boiled for 2-4 mins til separated and softened. Package said 1-2 minutes but they need a bit longer. Don’t overcook though you want them still kinda chewy. The package directions were for pan fried or soup noodles and for this dish there is no further cooking so that is why they needed a little more time. Once cooked rinse with cold water and coat with a little oil to keep from sticking)
- A good quality Hoisin Sauce! (I like Lee Kum Kee. But there is a local Vancouver restaurant that makes one now that I really want to try. So maybe once this jar is through I shall grab the other brand! Let you know how it is)
Note: you could use fried & dried instant ramen noodles if you were desperate. But if you have an Asian market near by that sells the fresh noodles. Please USE THOSE. They are soooooooo much tastier and better for you!
The picture is pretty self explanatory but basically:
Cooled noodles mixed up with G&S sauce. Check.
Noodles in bowl. Check.
Cucumbers, nori, snow peas, tofu, sesame seeds on top of noodles. Check.
Dollop of Hoisin sauce. Check.
Okay you are good to go!