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Ginger Scallion Noodles
6 tablespoons into a bowl of hot noodles — lo mein, rice noodles, Shanghai thick noodles — and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.
At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it's a bad idea or anything, just that we've got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)
The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54); Quick-Pickled Cucumbers (page 65); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life.
Ginger Scallion Sauce
Makes about 3 cups
2.5 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
0.5 cup finely minced peeled fresh ginger
0.25 cup grapeseed or other neutral oil
1.5 teaspoons usukuchi (light soy sauce)
0.75 teaspoon sherry vinegar
0.75 teaspoon kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.
Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up
to a day or two in the fridge. Use as directed, or apply as needed.