Ginger Scallion Noodles
The Washington Post, October 7, 2009
- Course: Main Course
Summary:
This recipe doubles easily.
1 or 2 servings
Ingredients:
- 6 ounces plain ramen noodles
- 6 tablespoons Ginger Scallion Sauce (see related recipe), at room temperature
- 1/4 cup each bamboo shoots, quick pickled cucumber slices, pan-roasted cauliflower florets and/or sliced scallions, for garnish (optional; see NOTE)
- 1 small sheet toasted nori, for garnish (optional)
Directions:
Cook the ramen noodles (without the flavor packet) according to the package directions. Drain, then combine with the sauce in a large, wide, shallow bowl.
If desired, top with some or all of the following: bamboo shoots, quick pickled cucumbers, pan-roasted cauliflower, sliced scallions, toasted nori. Serve warm or at room temperature.
NOTE: To make quick pickled cucumbers, cut 2 Kirby cucumbers (12 ounces total) crosswise into 1/8-inch slices; place in a nonreactive bowl along with 1 tablespoon sugar and 1 teaspoon kosher salt. Toss to coat evenly. Let sit for 5 to 10 minutes before serving. The yield is 2 cups.
Recipe Source:
Adapted from "Momofuku," by David Chang and Peter Meehan (Clarkson Potter, 2009).
Tested by Corinne Douglas for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post; Tableware From Crate and Barrel)
© The Washington Post Company
