Ginger-Scallion Noodles

Here's something simple to try the next time you have a craving for noodles or just don't want to cook.  It's a really simple recipe, and it comes from the Momofuku cookbook, and it makes enough to store in the fridge for later.  Basically, it's ginger and scallions.   Here is a link to the recipe.

It's a lot of ginger. It looks like it's going to be overwhelming, but it's not, don't worry.

David Chang recommends serving with a quick salted pickle.  This is basically a sliced cucumber mixed with salt and sugar and let to sit for a few minutes.  I added water chestnuts from a can because we had them in the pantry, or you could try roasted cauliflower.  His suggestion that a dash of hoisin sauce over the top is the perfect finish sounds spot on, but I will have to save it for next time.

Pickles to the Next Level

Recycling a Costco-sized pretzel barrel into a refrigerator pickle barrel gets you the most spicy garden mix for your chopping time. In went a head of cauliflower, a pound of carrots, a bunch of celery, a few chili peppers, and some pickling cucumbers for good measure. I've always wanted to try those myself... If this comes out well I'll try a fancier pickling liquid... plain old white vinegar, salt, and chilis does a pretty good job on its own.

Okra Pickles

Refrigerator pickles are great and simple. Okra is under appreciated in this country. I actually saw these in the store once and immediately bought them to try. The home version is just as good. It takes fresh okra, white vinegar, a chile pepper to our taste, and some salt. A week later (or less) they are ready to eat. They're soft but with a clean bite - on the verge of crisp.