How to make Momofuku Ginger Spring Onion Noodles

Say “Momofuku” to someone who is into their food and they know exactly what you are talking about.  Their eyes are likely to glaze over slightly and their thoughts turn to pork buns and the renowned cooking of David Chang in New York.  Even if, like me, they have not managed to grace the doorstep of Momofuku, the place is legendary and now to add to the myth making, there is a Momofuku cookbook.

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. 



  1. I have this book too and it’s a great read. I can also vouch for his noodle bar and the Momofuku milk bar!

  2. I’ve only ever cooked their sweet recipes (which are calorie laden but utterly epic!) but would love to try some of the infamous pork buns. These noodles also look delicious…book is currently on Christmas list!

  3. Simple simple simple! I love it. Stuff like this is what my lunches are (so often) made of. Easy to prepare and very fresh.

    I didn’t realise (having never eaten there) that there was so much Korean influences in Chang’s food. It’s a cuisine that intrigues me and this wee factlet just wants me to read more. Even if it does turn out to be more of an ‘inspiration’ book instead of a regular cook book.

  4. Gotta love a cookbook with Tourettes ;o) And love the simplicity of this dish…

  5. I have this and still to cook from it! Very insirational but it does scare me a little.

  6. Love this book, love this place. Such a great story behind the restaurants.

  7. Greedy Diva – Jealous!

    This Little Loaf – Now you have made me think I need to get onto the sweet recipes before the pork buns…

    The Grubworm – I am quite fascinated by Korean cuisine as well – I wonder if it will become as big in London as it has in New York?

    Jeanne- Great description of it.

    Graphic Foodie – Yes I agree inspirational but equally scary.

    Tori – I know, so entertaining and inspiring.

  8. I agree this is a great cookbook. Try his take on pickled watermelon rind sometime (or any of his pickled things). Anyway, you choose a nice recipe to write about. I haven’t made this before – you’ve definitely influenced me to give it a try! Thanks.

  9. As you mentioned GC (thanks!) I love this particular noodle recipe and loved the Momofuku book. It’s very inspiring, and David Chang has a real potty mouth, which is always entertaining to someone like me.

  10. Kitchen rifle – Oooh pickled watermelon rind that sounds great – will have to try

    Dan – I agree – love the potty mouth.

  11. […] Or a creamy spinach Milanese risotto. Or Heston Blumenthal’s perfect BFG cake. Or a forkful of Momofuku-style ramen noodles with bright ginger and spring onions. Or a 65-degree egg that’s gorgeously gooey. Just stop me, Elias. Just stop me […]

  12. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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