Recipe: ginger scallion noodles
I love these shooting road trips for the incredible places and sights Jeremy and I get to see and share together, but I love them just as much for the wonderful feeling of coming back home. We drove 3200 miles through five states. No matter if we slept in motels or in the dirt, we were always up at ridiculous hours. Sometimes we woke at 3 am to get someplace before sunrise. Sometimes we could “sleep in” until 5:30 because our sunrise shoot was only an hour away. That 3 am wake up always makes me feel a little pukey. Always. Jeremy made sure there was enough gas in the car and I made sure there was enough coffee in Jeremy. Shooting conditions were far from ideal, but you make the most of it because that is what you do in photography, as in life.
shooting in the snow
…and in the salt
We had to make a last minute change of plans because Mother Nature was operating on her own schedule, so we chased a rumor. We chased it into the coast ranges of California with only a few hours to search. But what a feast for the eyes when we found what we were looking for.
a little orange flowering plant called the fiddleneck
along with other little flowers, they covered the hillslopes
i felt like i was walking on a king cake!
You can see more of these vast expanses of fiddlenecks, California poppies, mustard, goldfields, baby blue eyes, hillside daisies, vetch, phacelia, tidy tips, and owl’s clover on my photo blog.
It’s good to sleep in my own bed. It’s good to have a freshly washed puppy dog sprawling out on the sunny deck. Most of all? I am loving our access to fresh fruits and vegetables and ice cold water! It’s so very nice to cook again because on the road, there just isn’t the time when you are chasing the sun and anticipating where you need to be at what hour as you make your way from the Rockies to the Sierra. I haven’t been buying cookbooks at all in the past year because I don’t have the room or even the time to flip through them, but I knew there was one book I absolutely wanted to get my grubby little paws on… Momofuku by David Chang. For the last 600 miles home, I had those ginger scallion noodles on my brain.
some quick knife work
mix the sauce
In the little world that is my head, I imagine a few core starter ingredients when I make Chinese food: green onions, garlic, ginger, soy sauce, sesame oil, cooking sherry, vinegar. Momofuku (I just love saying that word) is about the Asian fusiony awesomeness of the hip and happening noodle bar in New York City. Reading about the ginger scallion noodles, first on other blogs and then in the book itself, I figured I could take a few liberties of my own and call it dinner. Woohoo!
a leafy cabbage
boiling the noodles
The sauce is so bloody simple, I am already planning to make vats of it: oil, salt, soy sauce, vinegar, ginger, and scallions. Stir and let sit. I made a half batch in case I didn’t like it. What was I thinking? I didn’t have sherry vinegar on hand. In fact, I had never heard of it. I subbed in rice wine vinegar and a dash of balsamic. Sounds odd, but it worked just fine. While the sauce chilled for 20 minutes, I boiled the noodles and prepped some vegetables to stir fry.
cabbage, sprouts, green onions, bamboo shoots
a quick sauté with some oil and salt
After draining the noodles, I tossed them with the sauce and realized that instead of making a half batch of sauce I should have tripled it. Thankfully, it’s not a labor intensive process. There will be more sauce. Oh yes, there will.
toss with sauce
top with vegetables and a dollop of hoisin sauce
Chang said they omit the hoisin sauce at their noodle bar because there is hoisin in the pork belly buns. I whimpered out loud when I read that. I had no such pork belly buns on hand (oh, but I will… I will…) so I opted the hoisin sauce BACK in. Those are some damn good noodles. Damn good.
i told you i was a noodle girl
Ginger Scallion Noodles
Momofuku by David Chang
2 1/2 cups scallions, thinly sliced
1/2 cup fresh ginger, peeled and minced fine
1/4 cup vegetable oil (grapeseed or something without a flavor)
1 1/2 tsps light soy sauce, I used more
3/4 tsp sherry vinegar, I used more
3/4 tsp kosher salt plus more to taste
Mix together in a bowl and let sit for 20 minutes.
12 oz. ramen noodles (get a good kind, the noodles matter)
2 tbsps vegetable oil
3 cups cabbage, shredded
2 cups sprouts
2 stalks green onions, sliced thin on the diagonal
1 cup bamboo shoots
hoisin sauce (optional)
While the sauce is sitting, bring a large pot of water to a boil and cook the noodles. When the noodles are ready, drain them. Dry the pot and pour in the vegetable oil. Heat on high flame and add the green onions when the oil is hot. Stir the green onions for 15 seconds then add the cabbage. Stir-fry the cabbage until it begins to wilt then add the sprouts. When the sprouts begin to wilt, toss in the bamboo shoots and stir-fry for another minute then remove from heat. Place the noodles and the sauce in a large bowl together and toss to coat the noodles evenly. Top or toss in the stir-fried vegetables and top with hoisin sauce.