Not Momofuku Ginger Scallion Noodles
By: Lisa
Published: Sunday, March 20, 2011 - 6:56am

Ingredients




1 bunch large of green onions, sliced
2 tablespoons of 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 to taste
3/4 pound (8 to 12 ounces- depending on your sauce to pasta ratio preference) fresh noodles--rice or soba (buckwheat) work

Preparation

1 Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. 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 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 Let sit for 15 minutes, then toss with your favorite noodles.  I used fresh Chinese egg noodles.

About


LOVE Momofuku's Ginger Scallion Noodles, but this is a take on them using flavors I was craving at the time. Delicious!