David Chang's Ginger Scallion Noodles
When my husband and I were dating, he lived in a sexy (dark) railroad apartment in the East Village of New York City, a stone’s throw from what was at one point, one of the hottest restaurants in New York City: Momofuku Noodle Bar.
David Chang, the humble (“I just ripped these noodles off from Chinatown”) and wildly successful international restaurateur was kind of like our frenemy. We were young(er), and irresponsible hedonists. We’d inevitably end up at the Noodle bar every couple of weeks (cramped into uncomfortable backless stools after waiting outside 50 minutes in January) for his positively addictive and delicious food (mushroom buns, vegetarian ramen, the salads on special, and of course these insane ginger scallion noodles), and always walk out feeling a bit gross (it’s greasy) and VERY broke.
We’re not water drinkers when we go out to dinner, and while his food was (semi) reasonably priced, his delicious drinks were not cheap. Being a generously minded and heavy handed (for those who behave themselves and deserve it) bartender for many years, it hurt my soul to watch the servers measure out the wine into anemic 4 ounce pours before pouring it into my glass. (“Please, just a touch more! I’m not high maintenance and I”m gonna tip the crap outta you!” I’d silently plead. No luck. Never any luck. Always a $15 price tag.) I’m not a one glass of wine with my meal kinda gal, so it added up.
I’m not knocking whatever Chang had to do to turn a profit paying rent in one of the most expensive neighborhoods in the world (I love you and your creative food DC!) … but eventually I figured there had to be a better way.
A quick google search about five years ago yielded the exact recipe from the restaurant (minus some grease, somehow), and honestly, I don’t think we’re ever been back. It’s okay! Chang’s not hurting for business.
Ginger Scallion Sauce (from “Saveur”)
2 1⁄2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1⁄2 cup finely minced peeled fresh ginger
1⁄4 cup grapeseed or other neutral oil
1 1⁄2 tsp. usukuchi (light soy sauce)
3⁄4 tsp. sherry vinegar
3⁄4 tsp. kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
16 ounces of your favorite mushrooms, or a mix of mushrooms, sliced
1-2 Tablespoons Olive Oil
Salt-- a generous pinch or two
In a large pan, heat the olive oil for a minute or so. Add the mushrooms and a large pinch of salt. Sautee, stirring occasionally for 5-10 minutes depending on how thick your mushrooms are sliced and how well done you like them. Leave mushrooms in warm pan until ready to serve.
Cabbage: (Optional—only for hardcore veggie eaters!)
½ or ⅓ a head of green or Napa cabbage. Depending on the size of the cabbage and how much you want. Ours equaled about 5 cups chopped and we had leftovers
Salted water to steam
Chop cabbage into super thin, confetti-like strips.
Bring salted water to a boil and then add cabbage. If you have a steamer, great. If not, just add cabbage directly to water, but use less water (about an inch at the bottom of the pot). Steam in batches if need be.
If you live in New York, seek out Sun Noodles. If you live elsewhere get the best kind of noodles you can (if you don’t know of any, call your favorite ramen restaurant and ask what kind they use).
Sun noodles come in individual portioned-out packages, 3 per package. We usually each have one and then split the third!
Cook according to package instructions.
Putting it all together:
Put an individual serving of noodles in a small bowl and top generously with the ginger scallion sauce. Stir to combine. Add cabbage and mushrooms to the top of the noodles, and drizzle more ginger scallion sauce on top. Eat warm. Enjoy!