Recipes

Momofuku Ginger Scallion Noodles

Psst—making one of New York City’s most iconic Chinatown dishes takes less than 30 minutes.

  • Serves

    Serves 4

  • Cook

    25 minutes

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY LAURA SAMPEDRO

By SAVEUR Editors


Updated on January 25, 2023

This ginger scallion noodle recipe, adapted from Momofuku: A Cookbook, by David Chang and Peter Meehan, pays homage to one of one of the most celebrated restaurant dishes in New York City: the $6.95 "lo mien with ginger and scallions" at Great N.Y. Noodletown in Manhattan's Chinatown district.

Ginger scallion sauce is a mother sauce for Chang, who uses it often at his restaurants. You should too: Stir a few tablespoons into a bowl of hot noodles, drizzle it over rice topped with a fried egg, or use it as a condiment for grilled meat or seafood.

Ingredients

  • 2 12 cups thinly sliced scallions (greens and whites, from 1–2 large bunches)
  • 12 cup finely grated peeled fresh ginger
  • 14 cup grapeseed or other neutral oil
  • 1 12 tsp. light soy sauce
  • 34 tsp. sherry vinegar
  • 34 tsp. kosher salt, plus more to taste
  • 6 cups (1 lb.) cooked ramen noodles

Instructions

Step 1

In a large bowl, stir together the the scallions, ginger, oil, soy sauce, sherry vinegar, and salt. Cover and refrigerate at least 15 minutes, or up to 2 days.

Step 2

When ready to serve, add the hot noodles to the bowl, toss well to coat with the sauce, and serve immediately.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.