Ingredients
6 oz. ramen noodles
6 Tbls ginger scallion sauce
1/4 cup bamboo shoots
1/4 cup Quick Pickled Cucumber
1/4 cup pan roasted Cauliflower (on the stove top 8 minutes or so, until the florets are dotted with brown)
Sliced scallions
Sheet of nori
Ginger Scallion Sauce:
2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
½ cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
Preparation
For the sauce: Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
For the noodles: Boil the noodles. Drain and toss with the scallion sauce. Top with other ingredients. Serve.
