Wednesday, April 6, 2011

Momofuku, Made Skinny

I finally got to go to the Momofuku Noodle Bar in New York.  I had seen the pictures, read other bloggers reviews and heard my own friends talk about everything from the pork buns to the cookies and crack pie.  On one of her last visits to LA, A had trekked down to Momofuku and bought a bunch of the cookies for us to try.  *Love her!*  Pre-blogging days I had even made the copycat Marshmallow Cornflake cookie. 

Once we got seated we quickly ordered a couple orders of the Pork Buns.  It was love in a bun!
Hello lover...
We also tried the grilled rice cake, David Chang's take on a classic Korean dish.

For our mains a couple of us ordered the Momofuku Ramen and A ordered the Ginger Scallion noodles.  Of course I sampled some hers as well.  During dinner A shared that the recipe was super easy to make!

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
from Momofuku

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.

Pickled Cucumbers
1 Japanese Cucumber
1 Tbsp Salt
2 Tbsp Sugar

Thinly slice cucumbers and sprinkle salt and sugar and mix well so that they are evenly coated.  Let sit for 20 minutes and taste.  If it is too sweet you can give them a quick rinse. 

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! 
Prepare noodles as directed on the package.  To serve, spoon 3 large spoonfuls of the Ginger Scallion sauce over each serving of the noodles and mix well.  I added some additional soy sauce and a sprinkling of salt and 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!


Nami @ Just One Cookbook said...

Ohhhhh!!! This looks so delicious! I like how you switched to Japanese ingredients from original recipe. This looks so yummy! Summer is coming up (think too fast?) and cold noodles are perfect. I like how you added boiled eggs too. I like dip boiled eggs in this kind of sauce. I heard about Momofuku but I never been to NY, so it's in my to do list to visit.

Ruth said...

That pork bun looks amazing!!

Kate@Diethood said...

Pork buns..mmmmmm...they are delicious.

Your dish sounds sooo yummy good!

Juliana said...

I love the Japanese version, much lighter and yet so tasty. Perfect for the warm weather. Nice pictures...hope you are having a great week :-)

Stephanie said...

Everything looks so colorful and delicious! Amazing!

Shu Han said...

that does sound yummy! and the best part is, i have all the ingredients now ;)

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