GINGER SCALLION SOBA NOODLES
GINGER SCALLION SOBA NOODLES
#SIAintheKitchen
When you can’t go out to Momofuku, make it at home.
One of the simplest noodle dishes at Momofuku is their ginger scallion ramen noodles. Chilled ramen noodles garnish with an oily yet bright sauce featuring scallion and ginger. It’s so simple and so satisfying. It reminded me of those little sauce containers we used to get when my dad bought soy chicken from the Chinese butcher when I was growing up. Or, more recently, a similar sauce that’s served with Hainanese chicken. Whatever variation you’ve had, the sauce is the shit and goes well with basically everything. I’m a noodle kind of gal so I went with that option: ginger scallion soba.
Honestly though, feel free to use any type of noodles here. I do like soba, udon, or ramen noodles in this case; something bouncy with a good amount of chew. Heck, it’s even delicious mixed in with a bowl of steamed jasmine rice or straight up on protein to brighten the flavour. It’s such a versatile sauce that I often find myself making it and having a jar in my fridge just because. With the current COVID-19 pandemic going on, it’s no surprise I prepared myself with a mason jar full of it. Quickest meal ever to whip up in no time.
A couple notes here before we get started though: preparing your scallions and the type of oil you’re using. VERY important that you hand chop your scallions. I like mine sliced. As long as you hand cut it, it’ll be fine. Don’t be lazy and try to throw this into your food processor - it’ll get slimy and your sauce will be ruined. Also, choose a neutral-tasting oil. No cold-pressed oils here - it’ll burn. Choose a neutral oil with a high smoke point - vegetable, canola, grapeseed, etc.
Please note that a little sauce goes a long way. There is a lot of salt in the sauce. It’s meant to coat the noodles, not swim in it. Depending on how much sauce you use in this recipe, you’ll likely have some leftovers.
GINGER SCALLION SOBA NOODLES - serves 4
Ginger scallion sauce
1 bunch scallions, finely sliced
2” knob of ginger, peeled and finely minced
1 1/2 cups vegetable oil
2 tbsp kosher salt
Noodles
400 dried buckwheat soba noodles
1 English cucumber, de-seeded and julienned
roasted nori, cut into strips
toasted sesame seeds
Heat up your oil in a small saucepan over medium-high heat. Place the scallions, ginger and salt in a heat-proof bowl in your sink. Once the oil is hot enough (you should be able to see it swirling or carefully test it by dropping a single droplet of water into - be extra careful for any platter), pour it directly on top of the ginger scallion and salt mixture. Let it sit and cool down for at least 30 minutes and give it a stir.
When ready, cook the soba noodles until al dente in salted boiling water. Drain the noodles and rinse with cold water. Divide the noodles into the bowls. Start with 1/4 cup of sauce for each serving (remember, it is salty!!!) and mix together. Garnish with julienned cucumber, roasted nori strips and toasted sesame seeds.