Post Updated: 04.12.23

The one and only Momofuku Ginger Scallion Noodles – I am salivating while updating this post.

Also, I am mentally going through the contents of my fridge and pantry, hoping I have all the ingredients to make these noodles after I’m done with this post.

Momofuku Ginger Scallion Noodles: The Legend

Restaurateur David Chang, creator of Netflix cult favourite “Ugly Delicious” and founder of the Momofuku Group of Restaurants writes in his book “Momofuku” (written with Peter Meehan) that “Our ginger scallion noodles are an homage to / out-and-out-rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodle Town down on the Bowery in Chinatown.”

I agree with Chang when he says, “You need ginger scallion sauce on your noodles, in your fridge and in your life. For real.”

Momofuku Ginger Scallion Noodles: The Real Star Of The Show

The real star of this Momofuku Ginger Scallion Noodle dish is the Ginger Scallion Sauce. There is absolutely nothing like it.

Also, the sauce in question is more solid than liquid, more like a chunky condiment or a chutney than a pourable flavouring concoction.

This Ginger Scallion Sauce is also a perfect demonstration of how the correct combination of just a few simple ingredients can result in astoundingly astonishing flavours.

I use it not just for this noodle recipe but also to top fried rice, mashed potatoes and soups. The possibilities are quite literally, endless.

Momofuku Ginger Scallion Noodles: How Do You Serve Them?

The Ginger Scallion Noodles at Momofuku are served with things like bamboo shoots, pickled cucumbers, pan roasted cauliflower, sliced scallions and toasted nori.

I eat mine unadorned, except for a few fresh spring onions tops chopped into bits sometimes. But mostly with nothing else.

These noodles taste great at room temperature but somehow I love them cold straight from the fridge more. Cold buckwheat soba noodles would also go pretty well with this sauce.

Thanks to fellow foodie blogger friend Monita Sen for introducing me to these incredible Momofuku Ginger Scallion Noodles – check out Monita’s luscious Instagram feed; it is insanely gorgeous!

Momofuku Ginger Scallion Noodles

 

Recipe Type: Main, Snack

Author: Alice In Eatland

Prep Time: 10 Minutes   Cook Time: 10 Minutes    Total Time: 20 Minutes

Serves: 1

Keyword: 10 Minute Recipe, Asian Noodles, Asian Recipe Easy, Dinner Ideas, Easy Recipes, Healthy Asian Recipes, Noodles, Quick And Easy Recipe, Vegetarian Recipes, Quick Recipes

 

 

Momofuku Ginger Scallion Noodles:

7 everyday ingredients & 10 minutes of your time are all you need to make David Chang’s ultimate ramen noodle recipe.

 

INGREDIENTS

• 100 grams (4 oz) cooked ramen or egg noodles
• 1 1/4 cups finely chopped spring onions / green onions / scallions (both white and green parts)
• 1/8 cup peeled, grated ginger
• 1/4 cup – 1/2 cup oil*
• Salt
• A few teaspoons of white vinegar
• A few teaspoons of soy sauce

 

METHOD

1. Place the chopped spring onions / green onions / scallions and the grated ginger in a heatproof bowl.
2. Pour the oil into a small saucepan and place over medium heat until the surface of the oil is shimmering slightly.
3. Put a piece of chopped spring onion in to test the oil. If it sizzles immediately upon contact with the oil, your oil is hot enough.
4. Remove pan from heat and pour the hot oil straight onto the chopped onions and grated ginger.
5. Stir in salt, vinegar and soy sauce to taste.
6. Let sit 10-15 minutes.
7. Place noodles in a bowl and stir in a couple of tablespoons of your ginger scallion sauce.
8. Top with some fresh spring onion green bits if liked.
9. Store any leftover ginger scallion sauce airtight in the fridge for up to 2 – 4 days.

 

*David Chang recommends either grapeseed or any other neutral oil for this recipe.

I just use regular cooking oil from my kitchen.

Any oil would work alright except a strong tasting one like olive oil.