Ginger Scallion Noodles is an unusual recipe for us, as it’s designed to serve only one person. This is a restaurant quality recipe, which explains the limitation of one portion. You may always repeat it, as the sauce makes enough for at least 8 portions.
Ginger Scallion Noodles

Ginger Scallion Noodles
 
Author:
Recipe type: Main
Cuisine: Thai
Serves: 1
Ingredients
  • 6 ounces Ramen noodles
  • 6 Tablespoons Ginger Scallion Sauce (recipe follows)
  • 1/4 Cup bamboo shoots
  • 1/4 Cup Quick Pickled Cucumbers (recipe follows)
  • 1/4 Cup cauliflower florets, pan roasted
  • 2 Tablespoons scallions, sliced
  • 1 sheet toasted nori (optional)
Ginger Scallion Sauce
  • 2 1/2 Cups scallions, thinly sliced
  • 1/2 Cup ginger, minced
  • 1/4 Cup grapeseed oil
  • 1 1/2 teaspoons light soy sauce
  • 3/4 teaspoon Sherry vinegar
  • 3/4 teaspoon Kosher salt, or more to taste
Pickled Cucumbers
  • 2 cucumbers, cut into 1/8-inch disks
  • 1 Tablespoon sugar
  • 1 teaspoon Kosher salt
Instructions
  1. Boil noodles in salted water. Drain, toss with Ginger Scallion Sauce. Garnish with bamboo shoots, pickled cucumbers, cauliflower, scallions and nori.
Ginger Scallion Sauce
  1. In a bowl, mix together scallions, ginger, oil, soy, vinegar and salt. Taste, adding more salt if necessary. The sauce keeps, refrigerated, for 2 days.
Pickled Cucumbers
  1. In a small bowl, combine cucumbers, sugar and salt. Let sit 5-10 minutes.
  2. Taste: If too sweet or too salty, place in a colander, rinse off the seasoning, and dry with a kitchen towel. Taste again, season accordingly. Refrigerate up to 4 hours.
Notes
The Ginger Scallion Sauce yields 3 Cups, and the Pickled Cucumber recipe yields 2 Cups.

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