For those of you who don’t know me, one of my favourite things on earth is cooking. There’s nothing quite like sharing a home-cooked meal with close friends and family. It has such a strong way of slowing things down and bringing people together.
For me, I’ve had my head buried in the Eastern side of culinary for the past few years: Korean, Chinese, Indian, etc. One chef whom I’ve kind of had my eye on for a while now is David Chang. He’s the founder of the Momofuku empire that’s now in New York, Sydney, and Toronto. They’re a chain of both low and high end joints that specialize in ramen and Japanese fusion food.
Anyways, this is my personal interpretation of a dish that Chang always raves about. In his book, he mentions it’s a blatant rip-off of arguably one of the tastiest dishes you can find in all of NYC, the infamous $4.95 “Ginger Scallion Noodles” dish located at the Great NY Noodletown in the Bowery district.
This is simply my spin on the dish. I’ve made a few changes according to my taste/preferences.
This is a dish I love to make when I’m with a bunch of friends or feel like making really lazy good food late at night with drinks. It’s something you can make far in advance and will only get better when left in the fridge (good for about a week).
For the sauce, you’ll need:
2 1/2 cups thinly sliced scallions (roughly 2 batches)
1/2 cup finely minced ginger
1/4 cup grapeseed oil (or other neutral oil)
1 tbsp rice wine vinegar
1 1/2 tsp Usukuchi (light soy sauce)
salt to taste
In a big bowl, mix together the scallions, ginger, oil, soy, vinegar, and salt. Keep tasting as you go. I find sometimes it’ll need more or less oil and/or vinegar. I usually triple or quad the recipe, that way there’s leftovers.
For the noodles, you’ll need:
One or two packages of alkaline ramen noodles (or any other kind of noodle if you don’t really care). You can usually find alkaline noodles at your local Chinese grocer. They add alkaline salts to give the noodles more chew and they stand up a lot better to sauces and soups as well. Also, if you can get them fresh, they’re even better! If you’re unsure whether you have the right ones, look for the ingredients on the back of the package. They should smell a little “alcohol-y”.’ I LOVE these things! Oh, and dash a bit of sesame oil into the noodle water, it’ll keep them from sticking and gives the finished noodle a nice nuttiness to them.
For the egg, you’ll need:
However many eggs you want.
The “5:10 Egg”: This is a cool trick I learnt. To make perfectly slow-poached eggs (really quickly) boil a small pot of water, drop in the eggs forexactly five minutes and ten seconds. Take them out, run them over cold water and peel them super carefully. They should feel like little water balloons encased in jelly. When serving them, just puncture them with a chopstick or something and the lovely oozy yolk will spill all over your noo noo’s and you’ll be really happy. When that’s all done, just top the noodles with the Ginger Scallion sauce, kimchi (if you like) as well as some Hoisin and Sriracha sauce (again, if you’d like, but you should). BAM!
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