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.
- 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)
- 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
- 2 cucumbers, cut into 1/8-inch disks
- 1 Tablespoon sugar
- 1 teaspoon Kosher salt
- Boil noodles in salted water. Drain, toss with Ginger Scallion Sauce. Garnish with bamboo shoots, pickled cucumbers, cauliflower, scallions and nori.
- 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.
- In a small bowl, combine cucumbers, sugar and salt. Let sit 5-10 minutes.
- 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.
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