Momofuku Ginger Scallion Noodles

Name: Momofuku Ginger Scallion Noodles
Prep time: PT0D0H0M
Cook time: PT0D0H25M
Total time: PT0D0H25M
Yield: Serves 4
Ingredients: 2 1 ⁄ 2 cups thinly sliced scallions (greens and whites, from 1–2 large bunches); 1 ⁄ 2 cup finely grated peeled fresh ginger; 1 ⁄ 4 cup grapeseed or other neutral oil; 1 1 ⁄ 2 tsp. light soy sauce; 3 ⁄ 4 tsp. sherry vinegar; 3 ⁄ 4 tsp. kosher salt, plus more to taste; 6 cups (1 lb.) cooked ramen noodles

Psst—making one of New York City’s most iconic Chinatown dishes takes less than 30 minutes.

Serves
Serves 4
Time
25 minutes

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY LAURA SAMPEDRO

By SAVEUR Editors

Updated on January 25, 2023

This ginger scallion noodle recipe, adapted from Momofuku: A Cookbook, by David Chang and Peter Meehan, pays homage to one of one of the most celebrated restaurant dishes in New York City: the $6.95 "lo mien with ginger and scallions" at Great N.Y. Noodletown in Manhattan's Chinatown district.

Ginger scallion sauce is a mother sauce for Chang, who uses it often at his restaurants. You should too: Stir a few tablespoons into a bowl of hot noodles, drizzle it over rice topped with a fried egg, or use it as a condiment for grilled meat or seafood.

Ingredients

2 ¹⁄₂ cups thinly sliced scallions (greens and whites, from 1–2 large bunches)
¹⁄₂ cup finely grated peeled fresh ginger
¹⁄₄ cup grapeseed or other neutral oil
1 ¹⁄₂ tsp. light soy sauce
³⁄₄ tsp. sherry vinegar
³⁄₄ tsp. kosher salt, plus more to taste
6 cups (1 lb.) cooked ramen noodles

ADVERTISEMENTAD

Instructions

Step 1

In a large bowl, stir together the the scallions, ginger, oil, soy sauce, sherry vinegar, and salt. Cover and refrigerate at least 15 minutes, or up to 2 days.