Tag Archives: restaurant dish at home

momofuku’s ginger scallion noodles

IMG_2479the last time i ate at momofuku noodle bar was when it was still in its first location in the east village.  being vegetarian, there was only one dish i could order but it did not disappoint.  with the new momofuku cookbook, david chang has finally given me the recipe for that very tasty ginger scallion sauce so i can make here in san francisco.  this is a pretty simple dish although i have changed some components and added another.  the quick pickled cucumber, roasted cauliflower, and sauteed mushrooms on top of soba noodles tossed with the ginger scallion sauce seems very impressive but it is actually very easy to make.

momofuku ginger scallion noodles

adapted from momofuku!

there are a lot of components to this dish, but it is a restaurant dish so i expected this.  make this!  it is so worth it.

ginger scallion sauce

2 1/2 cups scallions chopped (whites and lighter green parts)

1/2 cup minced ginger (i just used a grater)

1/4 cup grapeseed or other clean neutral oil (i just a bit less)

2 tsp light soy sauce

1 tsp sherry vinegar (i used a bit more)

3/4 tsp kosher salt (adjust to taste)

Stir all of this together.  adjust according to your tastes and set aside.

IMG_2473quick pickle

1 cucumber (i used a standard cucumber but david chang uses kirbys)

salt, sugar, and apple cider vinegar to taste

slice the cucumber very thinly (i used a mandoline.)  sprinkle with salt and sugar and vinegar to taste.  set aside for about 15-20 minutes.

IMG_2468roasted cauliflower

1 head of cauliflower chopped

neutral oil and salt and pepper to taste

toss the cauliflower with a small amount of oil and salt and pepper.  i also sprinkled it with a bit a cayenne for some heat.  roast in a 400 degree oven until brown and tender.

IMG_2471sauteed mushrooms

i only added this component because of the beautiful mushrooms that i found at the farmers market.  the tree oyster mushrooms and the lion’s head mushrooms were simply cleaned sliced and sauteed in a pan filmed with oil.  do not move the mushrooms around for a while so they color.  flip and season.  i finished them with a tiny bit of lemon juice and parsley.  but this i think was not necessary.

all together

cook soba noodles (or ramen) and drain.  toss the noodles with the ginger scallion sauce.  divide the noodles into bowls and top with some of the pickle, roasted cauliflower, and mushrooms.  eat!

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Filed under noodles, pickle, restaurant dish at home, roasted