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Not Momofuku Ginger Scallion Noodles
Lisa
2-3 servings
BeginnerLOVE Momofuku's Ginger Scallion Noodles, but this is a take on them using flavors I was craving at the time. Delicious!
Total Steps
4
Ingredients
13
Tools Needed
4
Related Article
http://www.gourmetfury.com/2009/12/poached-persimmon/Ingredients
- 1 bunch large green onions, sliced
- 2 tablespoons ginger, finely minced
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- cup grapeseed or other neutral oil
- 1 tablespoon toasted sesame seed oil
- 2 teaspoons fish sauce
- 1 tablespoon honey
- 1 teaspoon rice wine or umi plum vinegar
- 2 teaspoons soy or wheat free tamari sauce
- 1 crushed red chile pepper
- kosher, sea or Himalayan salt
- 3/4 pound fresh noodles (8 to 12 ounces - depending on your sauce to pasta ratio preference) --rice or soba (buckwheat)
Instructions
1
Step 1
Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
2
Step 2
Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green.
3
Step 3
Take the pan off the heat and stir the sauce with a wooden spoon. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
4
Step 4
Let sit for 15 minutes, then toss with your favorite noodles. I used fresh Chinese egg noodles.
Tools & Equipment
saucepan
measuring cups
measuring spoons
wooden spoon