Food blog virgin post one.
I’ve been putting some spice into my wondermaid’s life.
For the last 2 days, I basically surfed food blogs, get excited all about one dish and I basically ask her to cook it for lunch.
Noticing the latest Momofuku craze, and completely convinced that it is worth trying,
I the wondermaid tried out the recipie of a Momofuku-fan whilst I went into the most basic duty, photographing the process.
GINGER SCALLION NOODLES (Momofuku style)
First of…chop ginger and spring onions (ie: scallions), mix with soya sauce and some sherry vinegar ( I used balsamic vinegar instead) and let it sit in a bowl for a couple of minutes.
Chop some cabbage, green onions and pluck off the ends of a handful of bean sprouts. and stirfry with a bit of salt, pepper and about 1-1.5 teaspoon of hoisin sauce
Boil some ramen noodles ( I used the noodles from the instant korean noodles) and drain of the water.
Put the stir fry veggies on the ramen noodles, pour the sauce and MIX!
What’s the taste like?
Light AND tasty. It’s just nice to have lunch without meat sometimes. Do make a lot of sauce though, it’ll be even tastier.