Dairy free

Pescatarian

Momofuku ginger scallion noodles

Name: Momofuku ginger scallion noodles
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsps fish sauce; 1 Tbsp garlic; 2 Tbsps ginger; 1 cup grapeseed oil; 1 bunch green onions; 1 Tbsp runny honey; 4 servings pink himalayan salt; 1 dry red whole chilies; 1 tsp rice vinegar; 1 Tbsp sesame oil; 1 Tbsp shallot; 0.75 pound soba noodles; 2 tsps tamari

Not Momofuku Ginger Scallion Noodles is a dairy-free and pescatarian dish that can be made in approximately 45 minutes. It covers 14% of your daily requirements of vitamins and minerals and works well as a main course. Best enjoyed when following a dairy-free and pescatarian diet.

Ingredients

fish sauce

2 tsps

garlic

1 Tbsp

ginger

2 Tbsps

grapeseed oil

1 cup

green onions

1 bunch

runny honey

1 Tbsp

pink himalayan salt

4 servings

dry red whole chilies

rice vinegar

1 tsp

sesame oil

1 Tbsp

shallot

1 Tbsp

soba noodles

0.75 pound

tamari

2 tsps

Method

Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green.Take the pan off the heat and stir the sauce with a wooden spoon.
Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
Let sit for 15 minutes, then toss with your favorite noodles. I used fresh Chinese egg noodles.

Nutrition:

446 kcal

Carbs

71 g

Fat

15 g

Protein

13 g

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