momofuku's ginger-scallion noodles

Though I'm not a big fan of the Momofuku restaurants in New York (too rich, and therefore strangely bland and heavy), I've been looking for new noodle recipes for my noodle-loving kids. The ingredients reminded me of the yummy dipping sauce that accompanies salt-baked chicken in a Chinese restaurant, so I gave it a shot. I substituted sauteed fresh vegetables instead of the pan-fried tofu suggested in the recipe, and am glad I did as it gave the dish some textural interest. The verdict? It's a go! The kids finished every bite.

Momofuku's Ginger-Scallion Noodles
2 1/2 cups thinly minced scallions (about 2 bunches)
1/2 cup finely minced peeled ginger
1/2 cup grapeseed or vegetable oil
2 tablespoons soy sauce
3/4 teaspoons sea salt
3/4 teaspoons sherry vinegar
1 pound udon noodles
1 bunch asparagus, trimmed and cut into 1" pieces
1 cup thinly sliced fresh shitake mushrooms
1 cup thinly sliced bamboo shoot 
1 tablespoons minced garlic
2 tablespoons vegetable oil
Salt to taste


In a large bowl, mix scallions, ginger, oil, soy sauce, sea salt, and vinegar. Cover and let sit for at least 15 minutes. Meanwhile, cook udon noodles according to package instructions. Drain and add to sauce mixture in bowl. 
Heat 2 tablespoons oil in skillet. Sautee mushrooms, asparagus, and bamboo shoot until tender. Salt to taste, but keep in mind the noodles will be salted as well.
Spoon 1/4 of the noodle mixture into a bowl and top with vegetables.