David Chang’s Momofuku Ginger Scallion Noodles

If you’ve ever eaten in New York, you’ve probably eaten at one of David Chang’s Momofuku restaurants. If you haven’t, now is your chance to replicate one of his most famous recipes right at home.

David Chang’s Momofuku Ginger Scallion Noodles

Ingredients

6 ounces of ramen noodles
2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoon usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 kosher salt, or more to taste
1/4 cup (per serving) bamboo shoots (optional)
1 head cauliflower (optional)
1 package nori (optional)
1 cucumber (optional)

Directions

To make the sauce, mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.

Boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce; top the bowl with 1⁄4 cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori, or whatever toppings you might have on hand.

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