For the second recipe from the Momofuku cookbook I decided to go with one of the simplest. I would like to have been able to post the three dishes I had at Ssam bar but the book doesn’t have many of the desserts served, in fact there are only 3, so until they publish a Milk Bar cookbook I’ll have to try the few recipes they’ve published online. This noodle recipe was the first thing I tried from the book, I wanted something simple but tasty and this definitely fits the bill. The sauce is basically just scallions, ginger, grapseed oil, soy and sherry vinegar served over noodles. Served with some quick pickled cucumbers and pan roasted cauliflower and you have a really quick healthy dinner that can be knocked up in no time (I know that sound like crap copy from a cheesy ad but hey its true)
Ginger Scallion Sauce – makes about 3 cups
2 1/2 Cups Thinly Sliced Scallions/Salad Onions/Spring Onions (greens and whites from 1 to 2 large bunches)
1/2 Cup Finely Minced Peeled Ginger
1/4 Cup Grapseed or other neutral oil
1 1/2 Tsp Usukuchi (light soy)
3/4 Tsp Sherry Vinegar
3/4 Tsp Kosher Salt
1. Mix the scallions, ginger, oil, soy, vinegar and salt in a medium bowl. Taste and adjust the seasoning adding more salt if needed. Sauce is best after 15 to 20 minutes but can be used straight away or up to 1 or 2 days later if stored in the fridge.
Ginger Scallion Noodles
Boil 6 ounces / 170g ramen noodles, drain and toss with 6 tblsp of the sauce. Top with ¼ cup each of bamboo shoots, quick pickled cucumbers (see prev post), pan roasted cauliflower, a pile of sliced scallions and a sheet of toasted nori. The great thing is once you’ve got your base sauce you can make it to your preference. I make it to what I have around and to my tastes so don’t serve the bamboo shoots or nori. For the cauliflower heat a little oil in a wide pan and pan roast for 8 minutes or so, stirring occasionally, until the florets are tender and dotted with brown spots, season with salt.