Ginger Scallion Noodles 1.000

James M. Thresher for The Washington Post; Tableware From Crate and Barrel

Oct 7, 2009

This recipe doubles easily.

Servings: 1 - 2
  • 6 ounces plain ramen noodles
  • 6 tablespoons Ginger Scallion Sauce (see related recipe), at room temperature
  • 1/4 cup each bamboo shoots, quick pickled cucumber slices, pan-roasted cauliflower florets and/or sliced scallions, for garnish (optional; see NOTE)
  • 1 small sheet toasted nori, for garnish (optional)

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Cook the ramen noodles (without the flavor packet) according to the package directions. Drain, then combine with the sauce in a large, wide, shallow bowl.

If desired, top with some or all of the following: bamboo shoots, quick pickled cucumbers, pan-roasted cauliflower, sliced scallions, toasted nori. Serve warm or at room temperature.

NOTE: To make quick pickled cucumbers, cut 2 Kirby cucumbers (12 ounces total) crosswise into 1/8-inch slices; place in a nonreactive bowl along with 1 tablespoon sugar and 1 teaspoon kosher salt. Toss to coat evenly. Let sit for 5 to 10 minutes before serving. The yield is 2 cups.

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Recipe Source

Adapted from "Momofuku," by David Chang and Peter Meehan (Clarkson Potter, 2009).

Tested by Corinne Douglas.

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