Ginger-scallion-noodles-lift.jpg

If I could eat every meal at David Chang’s Momofuku Noodle Bar I would. Unfortunately that’s not the reality so I decided to do my best to recreate one of his simple noodle bowls at his restaurant! I adapted the recipe from his Momofuku cookbook to contain ingredients that you won’t have to travel far for, and all can be done within 10 minutes!

Once you master this noodle bowl, it’ll become a staple easy lunch I promise!


Ginger Scallion Noodles

Ingredients & Costs

  • 1/4 of a package of wheat noodles ($0.42)
  • 1 tbs Ginger ($0.03)
  • 1 garlic clove ($0.02)
  • 2 scallions ($0.18)
  • 1½ tbs Canola Oil ($0.075)
  • ½ tbs Rice Vinegar ($0.09)
  • 1½ tsp Soy Sauce ($0.03)
  • ½ tsp Salt ($0.01)
  • 1 Thai Chili Pepper (Optional)
  • Total Cost = $0.85*

    Compared to the $8-10 at noodle bars!

    *Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

    Need the proof? Head down to the bottom of this page!


    DIRECTIONS

    First you should note that the noodles in the recipe are everything! The cookbook highly recommends you use fresh ramen noodles, I just ended up using fresh wheat noodles that you can get at any Chinese grocery store in Chinatown! They’re always my go-to noodle for small bowls and soups.

    Wheat-noodles-thin.jpg

    One package can definitely be enough for 3-4 people, so I only use a quarter of the package for a small bowl for my lunch!

    First things first, mince your ginger and garlic as small as you can! Ideally, if you have a food processor, you can toss them in there. Cut your scallions so they are about 1 1/2 inches long and slice vertically. Adding the Thai chili pepper is completely optional, I just love to have heat to any noodles I eat! While doing this, put a pot of water on the stove.

    ginger-scallion-noodles-vegetables

    Once everything is chopped up, grab a small bowl and pour in the oil, vinegar, soy sauce, salt, all the veggies, and mix!

    ginger-scallion-noogles-mix

    By now your water should be boiling, toss in your noodles and they should be ready within 1 minute! While waiting, use a small pan and pour your ginger mixture in. As soon as it gets aromatic, wait 15 seconds and take it off the heat. Once your noodles are ready, drain, rinse, and toss it into the pan with the heated mixture.

    Mix the noodles in with the sauce and your noodles are ready within seconds!

    Feel free to add in extra sides at the end (ex. Kimchi, pickled cucumbers, pickled cabbage, etc) it’ll all taste yummy!

    ginger-scallion-noodles1

    And that is one of the easiest lunches you can make! And all for under $1!

    Hope you enjoy it, any feedback & comments are definitely appreciated 🙂


    INGREDIENT COSTS

    I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website, and a local Chinese grocery store

    1 Lb of Shanghai Fresh Wheat Noodles ($1.69)
    355 ml Seasoned Rice Vinegar ($4.59) – $1.29/100ml
    500 ml Rooster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
    Garlic – $0.88/100g
    Ginger – $0.43/100g
    946 ml No Name Brand Canola Oil ($4.19) – $0.44/100ml
    1kg Windsor Table Salt ($1.69) – $0.17/100g
    1 bunch of green onions ($0.79)

    4 Comments

    1. The pictures make me hungry 😍
      We don’t have a Chinatown and our Zehrs doesn’t have fresh ww pasta, so I’m adding that to my “next time I’m in the big city” shopping list. I keep my fresh ginger in the freezer and grate it skin-on ( Jamie Oliver) does chunkier ginger make it better, or is that just to taste?

      Like

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