Tuesday, February 5, 2013

Ginger Scallion Noodles

Ginger scallion noodles w. quick pickles, roasted cauliflower and nori
"Koreans are notorious noodle eaters. I am no exception." 
This is David Chang's opening words in his best-selling cookbook, "Momofuku." For those unfamiliar with this James Beard award-winning chef, Chang came onto the NYC restaurant scene back on 2004 and hasn't looked back since. He has catapulted to celebrity chef status, with 11 locations world-wide, and a media empire of his own.

"Momofuku" is the story behind his culinary empire. Oh yes, there happens to be some recipes too. And not just your typical recipes for the home cook, but also some scare-you-out-of-your-pants recipes that require a blowtorch and procuring transglutaminase. It the kind of cookbook that you can’t put down, not only for the photographs, story (and profanity), but the sense for Chang’s love of good food.

So when I read the first sentence, I did two things: 1) corrected him by adding the Chinese are also notorious noodle eaters and 2) found the one noodle recipe that I can make easily and have my boys scoff up quickly.

Momofuku’s Ginger Scallion Noodles are insanely easy to make. All you need is a ton of scallions and ginger (duh), some oil, soy, vinegar and salt. Combine it with some good Chinese egg noodles and you too will be joining the ranks of Koreans and the Chinese as notorious noodle eaters. Don’t forget some hoisin to finish – this is key!

Click here for the recipe. 

2 comments:

  1. They look delicious. Anything that requires a blowtorch scares me. I'll have to skip over that recipe!

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    Replies
    1. It really is yummy and so easy to make. The recipe that calls for a blowtorch is to burn away any patches of "hair" as you prepare a pig's head. Yikes! ;-)

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