Noodles with Ginger Scallion Sauce
By Kath Dedon
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I was aware of David Chang’s popular cookbook, Momofuku, but it was Ben Rhau’s video on his You Fed a Baby Chili? blog that introduced me to Chang’s Ginger Scallion Sauce. Ben made the sauce sound so amazing – I just had to try it!
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The recipe couldn’t be easier. You simply combine scallions (green onions), fresh ginger, oil, soy sauce, and a bit of vinegar and salt. And that’s it! Ben said that Chang recommends letting it sit for 15 – 20 minutes before using it. I found that the leftover noodles were possibly even better the next day.
I used fresh noodles that I got at a local Asian market, but you could use dried noodles, too. I couldn’t find the usukuchi sauce, so I substituted soy sauce.
We first had this for lunch on Christmas Eve and I served it with a bit of Steeped Chicken. I made it again yesterday. It makes a great vegan dish on its own, or you can add vegetables or protein. This recipe is definitely a keeper!
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Noodles with Ginger Scallion Sauce
(Adapted from the recipe posted by Ben Rhau (youfedababychili.com), who got the recipe from David Chang’s Momofuku)
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Makes enough for 2 pounds of fresh noodles (or 1 pound of dried)
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2½ cups thinly sliced scallions ( greens and whites, about 2 large bunches)
½ cup finely minced peeled fresh ginger
¼ cup extra light olive oil (or grapeseed oil or other neutral oil)
1½ teaspoons usukuchi sauce (or 1 teaspoon regular soy sauce, not light or low sodium, plus a little extra salt)
¾ teaspoon rice vinegar
¾ teaspoon kosher salt, or more to taste
2 pounds fresh noodles, or 1 pound of dried noodles (use spaghetti or linguine if you can’t find Asian noodles)
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Mix all of the sauce ingredients together. Let sit for 15 – 20 minutes. Cook the noodles; drain them and toss with the Ginger Scallion Sauce. (My fresh noodles took 1 minute to cook. Follow the package directions for your noodles.)
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In the kitchen with Kath 
This sounds so delicious, and wouldn’t you know I have a whole bunch of green onions in my fridge that I’ve been wanting to use. Thank you for you for sharing this yummy sauce, and thank you for your kind words on my blog. They mean so much!
YUM! I love noodles and green onions/scallions….so do my kids, so I will have to make this
Not to mention this sauce goes well with almost anything! Chicken, fish…
Indeed it does! Chicken, fish, rice….it could even jazz up cottage cheese or yogurt. (I might have to try that!) 😉
I’ve never tried making asian noodles, but I have been getting really into using asian seasonings for fish and tofu so this would be a wonderful next step.
Your top photo is gorgeous!!! And these noodles sound amazing!
That’s a delicious sauce! And it sounds so easy to make…yaaaay for easy! 🙂
This looks great! I don’t do scallions, but do you think it would work with a different type of onion?
Well, it would be a really different dish, but you could try it with some other kind of mild onion. You’d probably want to use a lot less than 2½ cups. Let me know how it works if you try it!
Oh wow does this look insanely delicious. I loooovee ginger so you know I just adore the sauce. 🙂 And I just love how it’s vegetarian too. I must make this.
looks great- simple and flavorful
Omigod. This looks so yummy! I love gingery noodles. Thanks for posting!
I love every type of noodle, the ginger and scallion sauce sound so easy and delicious!
Thanks for sharing this great recipe with us!….I bet my girls would love it!
Dennis
This noodle dish sounds great! I love the simplicity of the sauce and I’m sure it’s fantastic!
This looks amazingly simple and delicious! I can’t wait to make it!
This sounds wonderful. We do a token long life noodle dish for Chinese New Year. I’m going to try this sauce on them. I really like this recipe. I hope you have a wonderful day. Blessings…Mary
Good thing it’s lunch time for these noodles look amazingly appetizing – and simple to boot! This recipe will be filed under “TRY RIGHT AWAY!”
This looks like a great recipe and noodles go so well with all sorts of meat and veggies!
So true! You really could pare them with all kinds of vegetables and/or meat!
Sounds deliciously simple! I love pancit noodles.. we use them all the time in Filipino dishes!
Thanks for your comment, Evan! I just picked these noodles out of the vast assortment at my local Asian market because I thought they looked good. I didn’t realize they are Filipino; nice to know!
Kath- This looks meal looks amazing. Thanks for posting!
I have a lot of soba noodles in my cupboard, this might be a good way to use them up.
These noodles and sauce look so good. I like that the recipe is quick and easy and you could serve it with chicken or fish. Your pictures are very good.
I LOVE noodles like this! Although, I’ve never seen fresh noodles like that, I’ll have to look for them!
I just love the kick of ginger and noodles are an excellent way to get my attention! This sounds delicious!
OMG This is my favorite! I had for dinner the other day. Check out my post on it if you have time here: http://shecooksandheeats.wordpress.com/2011/08/23/momofukus-ginger-scallion-noodles/. Is it really better the next day? The noodles aren’t soggy? I ate all of it and didn’t have leftovers lol.