Noodles with Ginger Scallion Sauce

I was aware of David Chang?s popular cookbook, Momofuku, but it was Ben Rhau?s video on his You Fed a Baby Chili? blog that introduced me to Chang?s Ginger Scallion Sauce. Ben made the sauce sound so amazing – I just had to try it!

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The recipe couldn?t be easier. You simply combine scallions (green onions), fresh ginger, oil, soy sauce, and a bit of vinegar and salt. And that?s it! Ben said that Chang recommends letting it sit for 15 ? 20 minutes before using it. I found that the leftover noodles were possibly even better the next day.

I used fresh noodles that I got at a local Asian market, but you could use dried noodles, too. I couldn?t find the usukuchi sauce, so I substituted soy sauce.

We first had this for lunch on Christmas Eve and I served it with a bit of Steeped Chicken. I made it again yesterday. It makes a great vegan dish on its own, or you can add vegetables or protein. This recipe is definitely a keeper!

(Adapted from the recipe posted by Ben Rhau (youfedababychili.com), who got the recipe from David Chang’s Momofuku)

(print the recipe)

Makes enough for 2 pounds of fresh noodles (or 1 pound of dried)

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2½ cups thinly sliced scallions ( greens and whites, about 2 large bunches)

½ cup finely minced peeled fresh ginger

¼ cup extra light olive oil (or grapeseed oil or other neutral oil)

1½ teaspoons usukuchi sauce (or 1 teaspoon regular soy sauce, not light or low sodium, plus a little extra salt)

¾ teaspoon rice vinegar

¾ teaspoon kosher salt, or more to taste

2 pounds fresh noodles, or 1 pound of dried noodles (use spaghetti or linguine if you can’t find Asian noodles)

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Mix all of the sauce ingredients together. Let sit for 15 ? 20 minutes. Cook the noodles; drain them and toss with the Ginger Scallion Sauce. (My fresh noodles took 1 minute to cook. Follow the package directions for your noodles.)