While blog-hopping several weeks back, I found an unexpected recipe for a restaurant dish I really enjoy – the Momofuku Ginger Scallion Sauce. I've had the sauce with noodles at the Momofuku Noodle Bar, and had no idea that a) the recipe was publicly available and b) it would be so easy to make!
Because it is so easy to make – and uses ingredients that I generally have on hand (or in spring, are not hard to find at all), I've already made the recipe twice. Both times, I guestimated the ingredients and proportions and the dish has turned out really well. I have also substituted apple cider vinegar for the sherry vinegar and used regular soy sauce in place of the usukuchi. I probably have also made the ginger portion smaller than what the recipe calls for, but that is more of out laziness in microplaning or mincing the fresh ginger than for a specific, intended purpose. And each time I have made the dish, I've used ramen noodles (minus the seasoning packet), mostly because I haven't had any other noodles on hand for some reason, so the dish takes at max 15 – 20 minutes to make.
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