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).

449 calories, 21g fat, 7g saturated fat, 0mg cholesterol, 1166mg sodium, 58g carbohydrates, 3g dietary fiber, 1g sugar, 8g protein.