Dinner Tonight: Momofuku Ginger-Scallion Noodles with Tofu
If you're lucky to have an H Mart near you, then hopefully you take advantage of the Asian food superstore's incredible array of ingredients. I left the Chicago store this weekend with four different kinds of soy sauce for one, but also a package of incredibly good Hong Kong-style noodles. I had dreams of tossing them with the Momofuku ginger-scallion sauce, one of the simplest, best recipes in the Momofuku cookbook.
I like it because it stays away from obvious Asian ingredients like sesame oil or oyster sauce which tend to take over the flavor of a dish, while introducing unexpected ones like sherry vinegar. The result is clean, balanced and light, yet flavorful enough to carry a bowl of noodles. You can add pretty much anything to the recipe (Chang recommends seared cauliflower, quick-pickled cucumber, and other ideas), so I added some simply seared tofu for protein.