Not Momofuku Ginger Scallion Noodles
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 teaspoons fish sauce
1 tablespoon chopped garlic
2 tablespoons of ginger finely minced
1 cup grapeseed oil
1 bunch large of green onions, sliced
1 tablespoon honey
kosher, sea or Himalayan salt to taste
1 crushed red chile pepper
1 teaspoon rice wine vinegar
1 tablespoon toasted sesame seed oil
1 tablespoon chopped shallots
3/4 pound soba noodles
2 teaspoons soy or wheat free tamari sauce
Equipment:
sauce pan
wooden spoon
frying pan
Cooking instruction summary:
- Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
- Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green.
- Take the pan off the heat and stir the sauce with a wooden spoon. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
- Let sit for 15 minutes, then toss with your favorite noodles. I used fresh Chinese egg noodles.
Step by step:
1. Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
2. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green.Take the pan off the heat and stir the sauce with a wooden spoon.
3. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
4. Let sit for 15 minutes, then toss with your favorite noodles. I used fresh Chinese egg noodles.
Nutrition Information:
covered percent of daily need
