Ginger Scallion Noodles With Shrimp

One of new additions to the landscape of Toronto’s food scene is the addition of Momofuku here in Toronto. Momofuku began in New York and it is headed by chef David Chang.

Reviews of the Toronto location (which is 3 floors of varying Momofuku concepts) have been really good so far, from both foodies and Toronto chefs alike. I have not been yet but it’s just a matter of time.

My interest in Momofuku (means lucky peach) has been heightened with the airing of David Chang’s TV show “Mind of a Chef” being aired on nearby PBS of Buffalo, NY. This Korean-American (Chang) has been the darling of NYC critics and diners and now in Toronto as well.

My only taste of David Chang’s food has been in my kitchen, recreating his oft\enjoyed  ginger scallion noodles. A no cook sauce that is simply tossed in noodles/pasta and despite its simplicity, it’s delcious beyond belief.

Today’s recipe is a riff on Chang’s ginger scallion noodles, with a few additions that still make the dish easy to prepare and every bit as enjoyable. The Greek in me wants garlic, I love sesame seeds and sesame oil, used Boukovo (chilli flakes) for heat and added some protein in the form of shrimp. Sorry, no tofu on this blog.

Ginger Scallion Noodles With Shrimp

(serves 4)

500 gr. package of pasta or noodles (pick your favourite)

12 mendium-sized shrimp, peeled and deveined

2 cups of thinly sliced scallions

3 cloves of garlic, minced

1/4 cup minced ginger

1/4 cup sesame oil

2 Tbsp. soy sauce

1-2 tsp. sherry or rice wine vinegar

sea salt to taste

chilli flakes to taste

1/4 cup chopped fresh cilantro

black and white sesame seeds to taste

sesame oil for drizzling

1. Place a large pot of water on your stovetop and bring to a bowl. Add salt and when the water returns to a boil, add the pasta and cook for about 1 minute less than pasta instructions.
2. In the meantime, grab a large bowl and add the scallions, garlic, ginger, soy sauce, sherry vinegar, sesasme oil and whisk. Adjust seasoning and set aside.
3. Place a large skillet on your stovetop, turn heat to high. Season your shrimp with salt and pepper. Add a drizzle of sesame oil and saute your shrimp for about 30 seconds a side or until just pink.
4. Remove with a slotted spoon and reserve. Add the cooked pasta in the bowl with the sauce and add the shrimp, chilli flakes and toss well to coat the pasta. Taste, adjust seasoning and divide and plate.
5. Sprinkle with black and white sesame seeds and chopped fresh cilantro and drizzle some sesame oil.

*Who says you can’t pair Greek wine with non-Greek food? Try this Mikros Vorras Riesling 2010.