Momofuku’s Ginger Scallion Noodle Bowl + Giveaway!

in Dinner, Soups

My wedding dress and I are in a staring contest. See, my wedding is less than a month away and I have to fit. Seriously, if it means that I don’t exhale the entire evening, then that’s a sacrifice that must be made.

Just to bring you up to speed, I’m not wearing your average wedding dress. I’ve actually altered my grandmother’s dress that she wore in 1946.  Here’s what it looked like then:

Dude, isn’t my grandmother a fox? Is it weird to think that about your grandmother? It is? Yeah, just ignore that then.

Here’s something you should know about me and my grandmother. We are not the same dress size. At all. Basically, she’s just over 5’ tall, and was skinny as a rail when she got married, whereas I am 5’10” and have hips. So yeah, although the dress was altered to fit me (and to look a little more modern), it’s a snug fit. By “snug” I mean that I need to lose a couple pounds if I hope to breath at any point during the day.

Thus begins my month of dieting. But knowing myself, there’s no way I’m going to stay on a diet if I’m only eating dull, boring food. Thank goodness for recipes like this scallion noodle bowl. The noodles are coated in a light but flavorful sauce of ginger and scallions, and then topped with super easy-to-make pickled cucumbers for some tang, and some crisp sautéed cauliflower.  This might not sound super exciting, but my meat-lover fiancé loved this dish. Not that he needs to lose weight; I have to admit to you that he’s actually skinnier than me. That is totally lame.

To kick off my “fit into wedding dress” plan I was gifted a lovely bottle of rice wine vinegar from Nakano. I was surprised when it ended up being flavored with basil and oregano, but I’ve always loved rice wine vinegar because of it’s light and slightly sweet taste, and the added flavors are pretty tasty. Even cooler than that, as a gift our lovely readers, they want to give one of you some vinegar as well, PLUS a $25 American Express gift card (lucky!).

Here’s the deal: check out their website, and then leave a comment posting a link to your favorite recipe, or leave me a comment with your own suggestions for ways to use this stuff (I do have a whole bottle, after all). Please submit all comments by noon on Wednesday (Pacific time) and I’ll announce the winner shortly after that.

Update: Congrats to Janna M. for winning the giveaway!

“The Vegetable Pastry Purses are calling to me.
http://mizkan.com/Recipes/?action=view&recipeID=369258124447
Congratulations on your wedding! I love your blog and especially the way you word your captions on foodgawker and Tastespotting.”

Thanks everyone for the sweet comments; you guys are awesome!

Momofuku’s Ginger Scallion Noodle Bowl

Print this recipe!

Adapted from Momofuku Cookbook via Amateur Gourmet

To make the pickled cucumbers, you’re basically just adding salt and sugar, marinating, and then adjusting to taste. I gave you an approximate amount to what I used, but I would recommend adding a little of each and then adjusting as you go. I added more soy sauce and vinegar than what the recipe called for and have adjusted it here. Nakano sent me a basil & oregano flavored vinegar, which was surprising but actually tasted pretty good. I would experiment with plain vinegar or using a different flavor as well.

1 medium sized cucumber – approx 1 cup of sliced cucumber
¼ teaspoon salt
½ teaspoon sugar
2 ½ cups thinly sliced scallions
½ cup minced ginger
¼ cup grapeseed oil
2 teaspoons light soy sauce
1 teaspoon rice wine vinegar
1 tablespoon olive oil
½ large head of cauliflower, cut into florets
1 lb noodles – ramen, soba, or lo mein

Thinly slice the cucumber. In a small bowl toss the cucumber with the salt and sugar. Allow to sit for a few minutes and then taste one of the slices. Adjust the salt and sugar as necessary.

In a bowl combine the scallions, ginger, grapeseed oil, soy sauce and rice wine vinegar. Allow to sit and marinate for 30 minutes.

Meanwhile, heat the olive oil on high in a skillet and add the cauliflower florets. Cook on high until they begin to turn crispy and brown. While those are cooking, bring a large pot of water to a boil and cook your noodles. Drain, and toss the hot noodles in the scallion sauce. Disperse into bowls and top with cauliflower and cucumbers.

{ 74 comments… read them below or add one }

Mary @ stylefyles September 14, 2010 at 11:50 am

http://mizkan.com/Recipes/?action=view&recipeID=392581420770

This recipe looks great to me. Wine? Check. Ham? Check. Not sure much else is needed =)

Reply

Chana September 14, 2010 at 12:12 pm
OTA Mom September 14, 2010 at 12:44 pm

I’ll bet this would be good in cabbage rolls (check out Ina Garten’s version) or in Bobby Flay’s marinated chicken (http://www.foodnetwork.com/recipes/bobby-flay/garlic-oregano-marinated-chicken-with-roasted-pepper-black-olive-relish-recipe/index.html).

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Cassie September 14, 2010 at 1:26 pm

I hear ya girl…Down with boring diet food! I recently stopped eating meat, and it has made me {no cooking amateur} rethink my whole cooking/creativity process. I will def. try this recipe out!

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Caroline September 15, 2010 at 9:39 pm

Welcome to the veggie club! When I originally gave up meat I had to completely re-think how I cooked food, but now I love the way I eat! I still have a weakness for fish but otherwise I never crave meat anymore!

Reply

Breanne September 14, 2010 at 2:06 pm

http://mizkan.com/Recipes/?action=view&recipeID=24703698225

Carrot and Leek Soup with Mint…and 1/4 cup rice vinegar? Sounds just crazy enough to work! Not so experienced with using rice vinegar for anything other than sushi. But I think the recipe you posted sound absolutely perfect.

Reply

Trisha September 14, 2010 at 9:01 pm

I’ve never cooked with rice wine vinegar! It’s something I need to try :) I would either use it to make a delicious end-of-summer bruschetta (replacing my usual balsamic vinegar), or try a recipe like this:

Baked Goat Cheese with Tangy Pesto Spinach
http://mizkan.com/Recipes/?action=view&recipeID=1581470336

(PS Beautiful picture of your grandmother! I have a picture of my Nana as prom queen that I totally adore; I think it’s perfectly ok to think of our grandmothers as babes back in the day! :) You’ll have to post pictures of the altered dress after the wedding, I’m sure it’ll look amazing!)

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Caroline September 15, 2010 at 9:40 pm

Thanks Trisha! I’m sure that a photo or two of the final dress will make it up here!

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ann September 15, 2010 at 1:01 am

I don’t have any exact recipes, but you could use it in a peanut sauce for soba or rice noodles or some sort of satay.

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Topper September 15, 2010 at 2:57 am
Ali @ Three Baking Sheets September 15, 2010 at 7:48 am

Namasu (Hawaiian cucumber salad) – my mom made this a lot when I was growing up and occasionally, she’ll bust it out a family BBQ. It’s a nostalgic food for me.

Good luck with your diet!

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Sue September 15, 2010 at 9:21 am

I always include rice wine vinegar in my asian salad dressings. Very refreshing!

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Nadette @ Eat, Read, Rant! September 15, 2010 at 1:59 pm

looks pretty good–minus the cauliflower. but i love anything with giner on it

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Betsy September 16, 2010 at 4:42 am

This sounds fantastic, can’t wait to try it!

http://mizkan.com/Recipes/?action=view&recipeID=381470317669

Peanut Noodles!

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Lily the Cooking Healthy Girl September 24, 2010 at 2:42 pm

Incredible, that’s definitely what I was shooting for! You just saved me alot of looking around

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Vicki (piggledy) September 28, 2010 at 3:52 pm

I use rice vinegar to thin a strong and thick peanut salad dressing I get at Trader Joe’s – it is just about perfect, thinned 50/50 with the rice vinegar, but far too strong and thick full strength. I do this on occasion with homemade dressings which I think are a bit too strong, too. The rice vinegar is milder than other vinegars, and keeps the flavor intact. I would recommend adding a little at a time, until the dressing is the flavor and consistency you prefer.

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Natalie November 2, 2010 at 12:01 pm

Another quick side salad using rice wine vinegar: throw together shelled edamame, shredded carrots, shoepeg (or any whole kernel corn, fresh, canned, frozen, or otherwise) corn, rice wine vinegar, grapeseed oil, and soy sauce. Adjust to taste, add salt and pepper. SO fresh, light and tasty!

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Eddie Creel November 29, 2010 at 6:01 am

Thanks for that info, very interesting. I get so bored of plain rice but i’m not very skilled when it comes to cooking. There’s loads of easy ideas at this rice recipes website I found that you might find useful too.

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Anna Borngen January 11, 2013 at 11:06 pm

your grandmother was so pretty & this dish looks really tasty. thanks.

Reply

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