From inthekitchenwithkath.com
(Adapted from the recipe posted by Ben Rhau (youfedababychili.com), who got the recipe from David Chang’s Momofuku)
Makes enough for 2 pounds of fresh noodles (or 1 pound of dried)
2½ cups thinly sliced scallions ( greens and whites, about 2 large bunches)
½ cup finely minced peeled fresh ginger
¼ cup extra light olive oil (or grapeseed oil or other neutral oil)
1½ teaspoons usukuchi sauce (or 1 teaspoon regular soy sauce, not light or low sodium, plus a little extra salt)
¾ teaspoon rice vinegar
¾ teaspoon kosher salt, or more to taste
2 pounds fresh noodles, or 1 pound of dried noodles (use spaghetti or linguine if you can’t find Asian noodles)
Mix all of the sauce ingredients together. Let sit for 15 – 20 minutes. Cook the noodles; drain them and toss with the Ginger Scallion Sauce. (My fresh noodles took 1 minute to cook. Follow the package directions for your noodles.)