Tuesday, February 22, 2011

Ginger Scallion Noodles - Easy, Cheap, Delicious!

Many of you may have heard of David Chang's famous Momofuku ginger scallion noodle recipe. In the book, Chang describes it as sort of your basic Asian dish that is easy to make and delicious to eat. And if you want to keep to its bare necessity principle, it's dirt cheap to make. All you need to have in your pantry are soy sauce, hoisin sauce, sesame oil, fresh ginger and scallion plus a few packs of instant ramen noodles. In a pinch, you can whip up a scrumptious meal within 5 minutes without much thinking or preparation. And if you have some leftover meats like chicken or steak, just heat that up and throw it all together.

On the one hand, you can try to glamorize the dish all you want and go all Top Chef on it but I say, just keep it simple and enjoy it for what it is. For my version, I am pairing it with some leftover wantons which had I made the day before. Put on a pot of water and depending on how hungry you are, boil one or two packets of ramen noodles. Throw the little sachets of seasoning away.

On a plate, mix together:
1 tablespoon sesame oil
1/2 tablespoon hoisin sauce
1/2 tablespoon light soy sauce
1 teaspoon finely minced fresh ginger
1-2 stalks of scallions (cut into small segments) - for garnish

When the noodles are cooked, remove from the pot, drain the excess water and just add it to the plate with the ingredients above already mixed together. Garnish with the scallions and maybe if you like it a little spicy, sprinkle some chili flakes or even some pickled peppers or jalapenos. That's it, really. Simple, no?

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