This dead simple recipe for a “condiment” or “sauce” for noodles and other dishes caught my interest at the same time as experimenting with Momofuku’s fried chicken. I figured that mixing this aromatic and flavorful sauce along with some egg noodles would make a perfect dish to serve along with the chicken. The sauce is made up of LOTS and LOTS of chopped scallions or green onions the size of your little finger, minced ginger, oil, soy sauce, vinegar and salt. That’s it.
I mixed it into some egg noodles and… (?) Huh? What gives. No epiphanies. Not even a “hmmm”. It lacked flavor, (so I added more of it to no avail, and suddenly it had a weird aftertaste. I think this has to do with our local green onions that can have an off taste of sorts, not the clean zip of North American scallions as called for in the recipe. And maybe the noodles weren’t right either. At any rate, this was a huge bust in my and the crew’s opinion, a serious dissapointment compared to the great fried chicken…
Maybe next time, I’ll try some cold sesame or peanut sauce noodles instead. Not everything turns out great in the MM household. :(