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Momofuku Ginger Scallion Noodles Recipe with Cauliflower and “Quick Pickled” Cucumbers

When visiting New York City recently, we got an opportunity to head to Momofuku Noodle Bar in the Village, which after going through the cookbook, was a big draw for me. Going in, I knew that the two dishes I was going to have the most difficult time choosing between would be the Momofuku Ramen (which I did end up ordering) and this dish below: Ginger Scallion Noodles.

The dish is totally simple to prepare, really not much effort, but the flavors are complex and delicious.  The base of the dish is the Ginger Scallion Sauce, which for the most part is just that, minced ginger and scallions along with some soy, vinegar and grapeseed oil.  It’s less sauce and more of a rub or condiment.  Whatever it is, you’ll love it, trust me.  As David Chang of Momofuku says:

“Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life.”

Here’s how to pull it together – first for the Ginger Scallion Sauce.  Make this first, as it gets better with age:

• 2.5 cups scallions.  Basically 2 standard bunches finely diced
• 1/2 cup finely diced ginger
• 1/4 cup grapeseed oil – make sure you use grapeseed, don’t substitute here!
• 1.5 tsp. light soy sauce (I used the low sodium version).
• 3/4 tsp. Sherry vinegar
• large pinch kosher salt (3/4 tsp. or so)

Mix all the ingredients together in a mixing bowl, then set aside to rest, letting the flavors blend together.  Let this mixture sit for at least 15 minutes or up to a day or two in the fridge.

Quick Pickle Cucumbers:

• 1 Tbsp. kosher salt
• 1 Tbsp. organic sugar
• A bunch of thinly sliced cucumber slices – standard cukes were cool with us.

Combine all ingredients thoroughly with your hands and let marinate for 5-10 minutes before using.

Pan-Roasted Cauliflower:

• 1 medium head of cauliflower – broken down and sliced into small florets.
• Grapeseed oil
• Kosher salt to season

Get the oil ripping hot in your pan, then add the cauliflower (careful, the oil may splatter!!) cut side down and toss letting all sides caramelize before seasoning to taste with salt and removing from the pan.

Ginger Scallion Noodle Dish: (for 3-4 people)

• All 3 condiments from above
• 1 package of store-bought ramen noodles (around a 1 lb package, like standard pasta)

Boil the noodles for just a few minutes in unsalted water, breaking them apart the best you can.  Keep in mind these ramen noodles cook MUCH faster than their Italian counterparts, so don’t overcook them!!

Drain the noodles and place in a large bowl.  Toss in the sauce and the rest of the ingredients/condiments, along with anything else to your liking!  Serve and enjoy once well combined.