ilyadaysRecipes

Japanese

Ginger scallion noodles (gentler)

Momofuku’s ginger scallion sauce is just scallions, ginger, oil and a little seasoning stirred together raw — and their amount of ginger is hot and hard on the palate. This version keeps the idea but makes it softer: half the ginger, a bit more scallion and oil, the oil poured over hot to mellow the raw ginger, and a pinch of sugar and a drop of sesame oil to round it off. Best with the baked-soda ramen noodles.

4 bowls (about 1½ cups sauce)~30 min
Ginger scallion noodles (gentler)

Mise en place — set out in the order it goes in

  1. Scallions
    Scallionsthinly slicedStep 1
  2. Ginger
    Gingerfinely minced — ¼ cupStep 2
  3. Seasoning
    Seasoning
    • soy
    • vinegar
    • sugar
    • sesame oil
    • salt
    Step 4
  4. Toppings
    Toppings
    • cucumber
    • nori
    • scallion
    Step 6

Prep order — what happens when, and what overlaps

minutes
051015202530
Slice scallions 5 min
5 min
Mince ginger 5 min
5 min
Heat oil, pour over 4 min
4 min
Season 1 min
Rest the sauce 15 min
15 min
Boil noodles 3 min
3 min
Toss + top 2 min
BoardPan / stoveBowl / counterHands-off

Step by step

  1. Slice the scallions thinly — whites and light greens.
    Slice the scallions thinly — whites and light greens.

    1Slice the scallions

    ~5 min

    For this step

    • Scallions3 cups thinly sliced
    • Slice the whites and light-green parts thinly (a little of the dark green is fine) — about 3 cups.
    • Put them in the heatproof bowl.
    Slice the scallions
    Should look like this
  2. Mince the ginger finely — and use only ¼ cup.
    Mince the ginger finely — and use only ¼ cup.

    2Mince the ginger — less than you think

    ~5 min

    For this step

    • Fresh ginger¼ cup finely minced
    • Peel with the edge of a spoon, slice thinly, cut into matchsticks, then mince finely — smaller bits bite less.
    • Measure ¼ cup, no more, and add it to the scallions.
    Mince the ginger — less than you think
    Should look like this
  3. Heat the oil until it shimmers, then pour it over — it sizzles and takes the edge off the ginger.
    Heat the oil until it shimmers, then pour it over — it sizzles and takes the edge off the ginger.

    3Pour hot oil over

    medium-high~4 min

    For this step

    • Neutral oil (grapeseed)½ cup
    • Heat the oil in a small saucepan until it shimmers (about 170 °C — a scallion slice dropped in sizzles hard).
    • Pour it over the scallions and ginger. It sizzles and bubbles up — this takes the raw burn off the ginger.
    • Stir once.
    Pour hot oil over
    Should look like this
  4. Stir in the soy, vinegar, sugar, sesame oil and salt; rest 15–20 minutes.
    Stir in the soy, vinegar, sugar, sesame oil and salt; rest 15–20 minutes.

    4Season and rest

    15–20 min
    • Stir in:
      • light soy sauce (usukuchi) 2 tsp
      • sherry vinegar ¾ tsp
      • sugar 1 tsp
      • toasted sesame oil ½ tsp
      • salt ½ tsp
    • Leave it 15–20 minutes for the flavours to settle, then taste and adjust the salt.
    • It keeps 2 days in the fridge; stir before using.
    Season and rest
    Should look like this
  5. Cook the noodles

    5Cook the noodles

    high~3 min

    For this step

    • Ramen noodles4 portions (~520 g fresh)

    Boil the noodles (homemade: 1½–2 minutes; bought: as the packet says), drain well and shake off the water.

  6. Toss the hot noodles with 5–6 tablespoons of sauce.
    Toss the hot noodles with 5–6 tablespoons of sauce.

    6Toss and top

    2 min
    • Toss each bowl of hot noodles with 5–6 tablespoons of sauce until every strand is coated.
    • Top with a couple of:
      • pickled cucumber a few slices
      • toasted nori 1 sheet
      • extra sliced scallion a pinch
    Toss and top
    Should look like this

Based on: Washington Post — ginger scallion sauce (from Momofuku)