recipe: david chang's ginger scallion noodles

the boyf is OBSESSED with david chang.  so much he's been reading the momofuku cookbook like its a bible ever since he got it for christmas.  when we were in new york last fall, all he wanted to do was eat at momofuku noodle bar.  sadly we never made it.  i blame my old iphone's incapability to run the map app and fatigue from walking all day.  but there's always next time! :)  

the ginger scallion sauce was one of the first things we made from the book.  its pretty freaking amazing.  who knew a bunch of scallions, vinegar and ginger could taste so good.  throw in some dry roasted cauliflower, pickled cucumber and a fried egg on top.  really can't go wrong with this sauce.  we even put it on our scrambled eggs in the morning.  it might even be good on ice cream.  ok probably not....

ginger scallion sauce 

adapted from momofuku

ingredients

2.5 cups thinly sliced scallions ~ about 2 large bunches

.5 cup finely minced peeled fresh ginger, no need to be shy here! 

.25 cup grapeseed or other neutral oil 

1.5 teaspoons usukuchi (light soy sauce), i used reduced sodium cause thats all i had....

.75 teaspoon sherry vinegar, first time around i used red wine vinegar again cause thats all i had.

.75 teaspoon kosher salt, or more to taste

mix the scallions, ginger, oil, soy, vinegar, and salt together in a bowl.  it's best after 15 or 20 minutes of sitting, but the sauce is good to go after its stirred together and will last up to two days in the fridge.

makes about 3 cups

you can read an excerpt from the cookbook here.

xo

alicia