I’ve always loved cooking shows and it was a thrill to feel like I was starring in my own as we recorded this video about how to make one of my current favorite noodle dishes.
There are three places in two cities where you can find the OG Momofuku Ginger Scallion noodles. At Noodle Bar’s two locations in New York City, the entree is currently $19. At Momofuku in Las Vegas, you can find these noodles on the menu for $22.
A couple variations exist between David Chang’s classic and my re-interpretation. I plate the noodles on a bed of mixed greens to up the veg factor. This is a trade off with the seaweed that is in the original dish. My version skips the kelp but adds chopped almonds for some extra crunch. In the restaurant, a poached egg costs $2 extra. My version includes a soft boiled egg.
To re-create this dish at home, your shopping list should include:
Dried noodles (Momofuku version here)
Fresh ginger
Cilantro
Scallions
Sesame seeds
Chili crunch (Momofuku version here)
Sliced almonds
Egg, soft-boiled for 6 minutes
Shiitake mushrooms, pickled (see here) in rice wine vinegar, soy, salt, sugar, ginger)
Mini cucumbers
Mixed greens
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