Momofuku Ginger-Scallion Cold Noodle Salad
Cold wheat noodles tossed in Momofuku’s legendary ginger-scallion sauce with shredded rotisserie chicken, cucumber, and bean sprouts, finished with sesame seeds and a drizzle of chilli oil. The ginger-scallion sauce — essentially a Chinese condiment (cong you) reinterpreted by David Chang — became one of the most recognisable elements of the original Momofuku Noodle Bar menu and is described in the Momofuku cookbook as something Chang would eat every day. The sauce is made raw: the heat of the oil bloomed over the scallions and ginger creates an immediate, fragrant condiment that doubles as a salad dressing.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Fresh ramen or lo mein noodles (or dried soba) | 400 g |
| Rotisserie chicken, shredded | 300 g |
| Persian cucumber, julienned | 2 |
| Bean sprouts | 150 g |
| Scallions, thinly sliced | 3 stalks |
| Toasted sesame seeds | 2 tbsp |
| Chilli oil or gochujang | to taste |
| Toasted nori, shredded | 1 sheet |
| For ginger-scallion sauce | |
| Scallions (green and white parts), finely sliced | 100 g (about 1 bunch) |
| Fresh ginger, grated or finely minced | 30 g |
| Neutral oil | 80 ml |
| Soy sauce | 1½ tbsp |
| Sherry vinegar or rice vinegar | 1½ tsp |
| Toasted sesame oil | 1 tsp |
| Salt | to taste |
Method
- Make the ginger-scallion sauce: combine sliced scallions and grated ginger in a heatproof bowl. Heat neutral oil in a small saucepan until just beginning to smoke. Pour over the scallion-ginger mixture — it will sputter. Stir in soy sauce, vinegar, and sesame oil. Season with salt. Allow to cool to room temperature. The sauce will keep refrigerated for up to 2 days.
- Cook noodles according to package directions. Drain, rinse under cold water until completely cold, then drain thoroughly.
- Blanch bean sprouts in boiling water for 30 seconds, drain, and rinse cold. Pat dry.
- In a large bowl, toss cold noodles with about two-thirds of the ginger-scallion sauce. Add shredded chicken, cucumber, and bean sprouts and toss again.
- Pile onto a serving platter or individual bowls. Spoon remaining sauce over the top.
- Garnish with sliced scallion, sesame seeds, shredded nori, and chilli oil. Serve immediately.
Notes
- The ginger-scallion sauce is the soul of this dish — make more than you think you need; it goes on everything.
- David Chang’s original recipe calls for sherry vinegar specifically, which gives a slightly oxidative depth that rice vinegar lacks.
- Replace chicken with sliced pork belly (bo ssäm style) or a soft-boiled soy-marinated egg for different variations.
- The sauce is also extraordinary as a condiment for steamed fish, tofu, or plain rice.
Dressing: Momofuku-Ginger-Scallion-Sauce