Momofuku's Ginger Scallion Noodle Bowl

Adapted from Momofuku Cookbook via Amateur Gourmet

To make the pickled cucumbers, you’re basically just adding salt and sugar, marinating, and then adjusting to taste. I gave you an approximate amount to what I used, but I would recommend adding a little of each and then adjusting as you go. I added more soy sauce and vinegar than what the recipe called for and have adjusted it here. Nakano sent me a basil & oregano flavored vinegar, which was surprising but actually tasted pretty good. I would experiment with plain vinegar or using a different flavor as well.

1 medium sized cucumber – approx 1 cup of sliced cucumber
¼ teaspoon salt
½ teaspoon sugar
2 ½ cups thinly sliced scallions
½ cup minced ginger
¼ cup grapeseed oil
2 teaspoons light soy sauce
1 teaspoon rice wine vinegar
1 tablespoon olive oil
½ large head of cauliflower, cut into florets
1 lb noodles – ramen, soba, or lo mein

Thinly slice the cucumber. In a small bowl toss the cucumber with the salt and sugar. Allow to sit for a few minutes and then taste one of the slices. Adjust the salt and sugar as necessary.

In a bowl combine the scallions, ginger, grapeseed oil, soy sauce and rice wine vinegar. Allow to sit and marinate for 30 minutes.

Meanwhile, heat the olive oil on high in a skillet and add the cauliflower florets. Cook on high until they begin to turn crispy and brown. While those are cooking, bring a large pot of water to a boil and cook your noodles. Drain, and toss the hot noodles in the scallion sauce. Disperse into bowls and top with cauliflower and cucumbers.

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