Ginger scallion noodles from Momofuku by David Chang and Peter Meehan

  • scallions
  • canned bamboo shoots
  • cauliflower
  • fresh ginger
  • sherry vinegar
  • grapeseed oil
  • ramen noodles
  • nori
  • Japanese soy sauce
  • Kirby cucumbers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on October 20, 2019

    I really liked the ginger scallion sauce on noodles! Although I added a little more sherry vinegar to get a oil/vinegar ratio that I prefer (and that avoids the greasy mouthfeel). Excellent with an egg on top.

  • Rinshin on May 01, 2014

    I normally love all sorts of chilled Asian noodles esp Japanese. When the weather warms up I have to have chilled ramen. I love ginger scallion sauce but did not like it used with noodles like this. Greasy mouthfeel and not much taste coming through. I plan on making the sauce for other uses but will not be using it exactly like this.

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