Once we got seated we quickly ordered a couple orders of the Pork Buns. It was love in a bun!
We also tried the grilled rice cake, David Chang's take on a classic Korean dish.
|Yes, more pork belly|
Of course I made the Ginger Scallion Noodles as soon as I came home! I made some slight changes (which I've italicized).
Ginger Scallion Sauce
Makes about 3 cups
Mix together the ingredients below. Taste and check for salt, adding more if needed. Let the sauce sit for 20 minutes so that flavors absorb.
2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) Japanese Garlic Scallions
½ cup finely minced peeled fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons soy sauce,
¾ teaspoon sherry vinegar Rice Wine Vinegar
¾ teaspoon kosher salt, or more to taste
As you are letting the sauce set, you can prep your noodles and quickly pickle some cucumbers.
1 Japanese Cucumber
1 Tbsp Salt
2 Tbsp Sugar
For the noodles, you can use any type of noodle! I decided to try it two different ways, First with some fresh Yakisoba noodles and a lighter option with Pasta Slims Shirataki noodles!
Schichimi. Add any additional toppings like veggies, chicken, boiled egg that you have on hand.
And the lighter version on the spinach Pasta Slims, which clocks in under 100 calories per serving with all the toppings.
The verdict? The ginger scallion sauce is great over both noodles. The sauce is powerful enough to pair well with the Pasta Slims. If you have extra sauce you can also use this flavorful sauce on so many things. Over hot rice, over eggs and my favorite over chicken! It's very similar to the Chinese style Cold Ginger Chicken, I put it over some left over Rotisserie chicken that I had and it was so yummy. My co-workers were even curious, since it looked delish!