August 24th 2013
So this recipe is slightly more indulgent then my recent recipes (but lighter still then the original), just finished week four of plant based eating and I must admit at times it has been a bit hard, but one thing about a challenge is that is has forced a whole new level of creativity for me. Today’s recipe is a homage to the scallion noodles that David Chang serves at Momofuku (Pork lovers heaven) it is basically the only vegetarian item on his menu, my version is reduced in salt and oil and I add a few little things that I like. I have felt a bit like indulging so I thought this would be a good one! This sauce would probably make tree bark taste good, and would be a great addition to most anything, rice, salad, fish, whatever! I chose to pair it up with some fresh, yakisoba noodles, and some tofu.
1 bunch scallions, sliced
1 Tbsp. toasted sesame oil
2 Tbsp. neutral tasting oil, I used camelina
2 Tbsp. Ponzu (citrus flavored soy sauce) or Soy sauce
4 Tbsp. finely minced ginger (must be fresh, powdered would be a BIG mistake)
2 tsp. Vinegar, I used red wine cause that is what I had….choose your favorite.
Juice of one lime
2 Tbsp. cilantro, chopped.
1 tsp. black pepper
Stir it up real good, you can blend if you want, but I broke my immersion blender today….so I uh, just stirred it with fork. Check salt level, mine didn’t need extra….but this all depends on personal preference.
I used some fresh yakisoba noodles, it was a 12 oz package, and you can use whole wheat spaghetti, rice noodles, ramen, chow mein noodles, noodles made out of veggies or buckwheat soba. Serve hot or cold!
I topped ours with some orange bell pepper, black sesame seeds, and some delicious baked tofu which you can find a recipe here! These are very good, and you can double the recipe and keep in the fridge for quick meals. Try this simple sauce on some of your favorites, my kids gobbled these up! Ginger is also a beneficial part of any diet as it has numerous health benefits, and aids in digestion!