Ok, I usually say “green onions,” instead of “scallions,” but “Ginger-Green-Onion” does not exactly roll off the tongue. This sauce… rolls onto it. That is a totally meaningless statement, but my point is that it’s pretty delicious. I got it from Almost Bourdain (P.S., I wish I was almost Bourdain), who, in turn, got it from the Momofuku cookbook, apparently. I told Matt this was from Momofuku, and he said “hey, same to you, buddy.”

I made a change; I substituted half of the regular oil with sesame oil, for two reasons: 1, I am not that interested in having a bunch of plain, flavourless oil in a sauce, and 2, I love sesame oil. I’ve seen other, non-Momofuku, recipes for this sauce, and several of them had the sesame oil in. I also edited it for size.

Ginger-Scallion Noodles

Ingredients
1 1/4 cups green onions, chopped (about half a bunch)
1/4 cup finely minced ginger – I threw mine in the food processor, which I can heartily recommend
1 tbsp some kind of flavourless oil
1 tbsp sesame oil
3/4 tsp soy sauce
generous 1/4 tsp white wine vinegar
1/4 tsp, or more according to your taste, salt
an appropriate quantity of noodles

Method
Cook the noodles according to package instructions.
Mix everything else together.
The original recipe said it’s best if you let the sauce sit for 15 – 20 minutes before using it, and I wound up doing that, but not deliberately. Matt just got home a little later than I thought he would. So you can put it on the noodles straight away, or not. It’s probably delicious either way.

And guess what! Adopt-a-Blogger 4 just got under way, and this year I’m being a mentor, if you can believe such a thing. Like I have anything helpful to say… ha ha haaa, Crystal (my mentee!), you got a dud! Well, I hope I’m not a total dud, anyway. Stay tuned for a more substantial post about her later, once we know each other a little more.