When I think of Chinese food, I think of the quintessential flavours of ginger, scallions (spring onions) and soy sauce. They’re really the building blocks of so many Chinese dishes. These ginger scallion noodles are no exception.
Last night, I was experiencing a bad case of the midnight munchies. Ordinarily when I’m back home somewhere in Asia, all I have to do is walk to a nearby hawker centre and I have my pick of fried noodles, Indian roti prata, or fish congee, and I have great food anytime of the night.
Seeing as I have no such option here in Melbourne, it was up to me to do something about my hunger pangs. Not one to ignore to calls of my stomach, I remembered this post I read on userealbutter. Ginger scallion noodles – the perfect late-night supper slash snack.
The only change I made to the original recipe was using sesame oil instead of vegetable oil for the killer sauce. Sesame oil is my favourite Chinese ingredient. It came together really easily, and was so darn satisfying.
p.s. please excuse the stodgy photos – it was 2am, people!
Ginger Scallion Noodles
Momofuku by David Chang
2 1/2 cups scallions, thinly sliced
1/2 cup fresh ginger, peeled and minced fine
1/4 cup vegetable oil (i used sesame oil)
1 1/2 tsps light soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt plus more to taste
Mix together in a bowl and let sit for 20 minutes.
12 oz ramen noodles
2 tbsps vegetable oil
3 cups cabbage, shredded
2 cups sprouts
2 stalks green onions, sliced thin on the diagonal
1 cup bamboo shoots
hoisin sauce (optional)
While the sauce is sitting, bring a large pot of water to a boil and cook the noodles. When the noodles are ready, drain them. Dry the pot and pour in the vegetable oil. Heat on high flame and add the green onions when the oil is hot. Stir the green onions for 15 seconds then add the cabbage. Stir-fry the cabbage until it begins to wilt then add the sprouts. When the sprouts begin to wilt, toss in the bamboo shoots and stir-fry for another minute then remove from heat. Place the noodles and the sauce in a large bowl together and toss to coat the noodles evenly. Top or toss in the stir-fried vegetables and top with hoisin sauce.