HCP Dishes!

Ginger Scallion Noodles

Posted by Avi

Tuesday August 17, 2010

If you make this David Chang noodle dish just once, you’ll be hooked. Guaranteed. As long as there are knobs of ginger and a few bunches of scallions in your refrigerator you’ll always have the necessary things on hand, and it takes about twenty minutes start to finish. Besides the ginger and scallions, the sauce comes together with only three other ingredients, all pantry staples: soy sauce, vinegar, and oil. Once you’ve made the sauce, let it sit for a while so the flavors can mix. Then, boil some noodles, drain (saving a few cups of the cooking water), and toss the hot noodles with the sauce and some of the cooking water as needed. Using the water from cooking the pasta is my addition, as I think it makes the sauce coat the noodles a little better.

I’ve served this dish hot, room temperature, or, during the summer, chilled—all are great. And you don’t have to trust me: the recipe is a hit on the food blogs. Chang’s original recipe—posted here on the excellent blog Chocolate & Zucchini; and here on the also excellent blog Sticky, Gooey, Creamy, Chewy; and here, too, beautifully photographed on Almost Bourdain—calls for sherry vinegar and a neutral flavored oil such as grapeseed. Great if you have sherry vinegar and grapeseed oil on hand, but I’ve made the sauce using balsamic, red wine or rice vinegar for the acid as well as some pretty cheap vegetable oil in place of grapeseed. Results didn’t suffer one bit, although, to be fair, I’ve yet to follow Chang’s recipe to a T, so maybe I don’t even know how good it could be.

He calls for ramen, but I’ve also used soba, rice and even regular old semolina noodles. All worked very, very, very well. It’s a dish that seemingly can’t be messed up. Chang suggests toppings, too: in one blog post, The Amateur Gourmet tells about making some Momofuku-quality quick-pickled cucumbers and braised cauliflower.

Browned, crunchy cauliflower is an especially great topping for the dish. Try one of our recipes to go with these noodles: Stir-Fried Cauliflower with Garlic, Ginger, and Lime. It’s in the side dishes chapter of From Bangkok to Bali in 30 Minutes.

Trust some of the best food bloggers around that David Chang’s addictive noodles will become a weeknight fallback and a permanent part of your cooking repertoire.


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    1. Pork & Bak Choy Ramen » Inspiring Cookbook & Parenting Guides You Can Trust » Harvard Common Press Monday, September 6, 2010

      [...] last time I wrote about a Chang meal it was to honor his wildly famous ginger-scallion noodles. When I made those noodles a few weeks ago, I topped them with an HCP side dish: Stir-Fried [...]

    2. Make This in 15 Minutes » Inspiring Cookbook & Parenting Guides You Can Trust » Harvard Common Press Friday, September 24, 2010

      [...] Ginger-Scallion Sauce (made it last month too for this David Chang-style dish) 2. Ramen noodles, from the cheap-o packages that cost 20 cents–they’re small, 3 oz. of [...]

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