I make this dish on a regular basis. So often, in fact, that posting the dish has been overlooked repeatedly.
There are usually scallions and ginger lying around and the rest of the ingredients are in the pantry. This is a great lunchtime meal, especially if I’m planning a longer run that evening. It will get more interesting this summer when there will be a wider variety of pickled vegetables available. The freshness of minced (or grated) ginger with the bite of the scallions brighten up the noodles.
The photos here are from Bo Ssäm night, about five weeks ago. I’ll make this again for Bo Ssäm 2: Jersey Edition, when I make it for the parents, siblings and a few other rugrats over Easter weekend, the non fish day, of course.
Knife work courtesy of Jessica, she did most of the prep work for Bo SSäm.
Notice the beer during the prep… Reminds me of the great line “there’s no reason this can’t be fun” by Philip Seymuor Hoffman playing Gus Avrakotos in Charlie Wilson’s War. After all, isn’ this the reason we all cook? Good food and friends, couple of drinks.
A little vinegar…
I use it for noodles all the time now, at least once a week.
The timing is perfect as well. Fist, make the ginger scallion sauce, it needs to sit for 15-20 minutes. Second, boil some water, feel free to check email or whatever while that’s going on. Third, cook the ramen noodles. You’re eating in 30 minutes with a break in between.
As instructed in the Momofuku Cookbook, serve with some pickled vegetables. That’s part of the next post. Spoiler Alert: Pickled Fennel is phenomenal!