|Noodles Momofuku style|
It’s no ordinary cookbook, for starters it is a cracking read. This book is not just about recipes, instead it is a whole history of Momofuku itself. Chang outlines the difficulties he had in setting up his restaurant and how his first attempt was an utter failure. His personality shines through in recipe instructions for pan roasted rib eye like: “Season the steak liberally with salt — like you’d salt a sidewalk in New York in the winter,” and, after cooking, to “Let the steak rest. Just leave it the hell alone”. He is honest and frank and the book is littered with “fucks”. Not one for the Sunday baking set.
|All adding to the Momofuku mania|
The recipes are intriguing but quite full on. Not for the faint hearted, Chang’s food is labour intensive and at times quite technical. The food at Momofuku has a heavy Korean influence but it seems to defy definition with Chang himself describing his style as “bad pseudo-fusion cuisine”. My instant thought was to make the pork buns but I was deterred by the literally weeks of preparation in making the accompanying kimchi. So being naturally lazy I put the pork buns on the long finger (I will make them one day I promise) and made what has to be the easiest recipe in the book. It’s simple, cheap and I pretty much had all the ingredients on hand. What’s more I loved it and have made it several times since. So here you go, Momofuku’s Ginger Spring Onion Noodles.
|The book is text heavy but it is a good read|
Ginger Spring Onion Noodles
Noodles (I used ramen)
250g bean sprouts
100g green beans
250g Spring Onion – thinly sliced
50g very finely chopped, peeled fresh ginger
4 Tbs Grapeseed oil or any other neutral oil (I used vegetable oil)
1 ½ Tsp Light Soy Sauce
¾ Tsp Sherry Vinegar
¾ Tsp coarse Sea Salt
|Mixing the sauce|
1. Combine all the ingredients for the sauce, mix and taste adjusting as you wish.
2. Leave to stand for 15-20 mins to infuse.
3. Steam the green beans and finely slice.
4. Cook the noodles according to the packet instructions and then mix the bean sprouts, green beans, noodles and sauce together.
|Mmm noodle time|
Keeps for one to two days in the fridge.
Gourmet Chick received a review copy of Momofuku. If you are still not convinced about how good Momofuku Ginger Spring Onion Noodles are check out these similar raves from Essex Eating in the UK and Ms I-Hua in Australia.
Category: Books, Recipe - Lunch