A dish inspired by Momofuku. The sauce on its own goes so well with any type of noodles, not only Ramen but also thin rice noodles as well as well as egg noodles, but also on fish, meat, poultry and rice.
If using rice noodles then it would be better if they are cooked by placing them in a bowl and then pouring all-over them hot water, just enough to cover them.
MMFK Noodles with Ginger-Scallions Sauce
I hope you enjoy it!
Check for more of my Noodles Recipe here.
|Prep Time||20 Minutes|
|Cook Time||5 Minutes|
- 350g Ramen Noodles , wheat noodles not too thick
- 10 Scallions , thin ones, white and green parts included, halved lengthwise and then thinly sliced
- 3 inches Ginger , grated from frozen
- 90ml grapeseed oil , or Canola
- 1½ tbsp Light Soy Sauce
- 1 tsp red wine Vinegar , mild one like Cabernet Sauvignon, or Rice vinegar
- 1 tsp Sea Salt
- 2 tsp Mirin
- 1 tbsp Furikake , Japanese seasoning
- 2 tsp Hoisin sauce
- To make the sauce, use a glass bowl, whisk together all ingredients, except of the furikake, until well combined. Adjust to taste with salt and allow 10 minutes for the flavors to come together. Can be refrigerated for a week or so.
- In a large pot bring 3 litres of water to a boil on high heat. Add the ramen noodles, stirring occasionally so as not to stick, and cook according to suggested time on the box of the noodles.
- Remove from the fire and strain well while pouring cold water over them.
- Place the noodles in a large serving bowl and pour all over them the sauce and gently toss. Garnish the noodles with the furikake seasoning and serve.