One in every of my first EVER TikTok follows was the creator of this recipe I’m about to rave over: Chef Jon Kung. He’s a Chinese language American chef who appeared on my FYP making totally different condiments like chili oil, explaining spices, making an attempt totally different cooking methods, and speaking about meals and its place in society and tradition.
He additionally launched me to third-culture cooking, the place individuals mix their distinctive make-up of meals traditions, elements, and flavors into their meals. As somebody who’s studying about their heritage tradition (I used to be adopted from China) and persevering with to embrace their adopted tradition of Jewish American delicacies, TikTok actually stated for you (IYKYK).
All that to say, once I heard he was releasing his debut cookbook, Kung Meals: Chinese language American Recipes from a Third Tradition Kitchen, and was supplied the chance to get an early look, the reply was an instantaneous sure! I went straight to the noodle part and instantly discovered his ginger scallion noodles. The toughest half, I assumed, was going to be making the ginger scallion oil. Spoiler: It was not onerous.
Ginger Scallion Oil Is Liquid Gold (or One thing Inexperienced)
Earlier than studying his recipe, I actually didn’t know a lot about this condiment. I are inclined to stray in the direction of heartier umami flavors like chili crisp as a go-to topping. To me, this recipe is giving mild umami. It’s an oil, but it surely’s mild, vibrant, slightly salty, and slightly savory.
I made a decision to make the cooked oil, not the uncooked model, as a result of it’s much less pungent and in addition as a result of it has an extended shelf life and I cannot be rushed.
Most significantly, it’s simple to make! Any effort is nicely price it. You thinly slice scallions (a very good reminder to learn the recipe first), mince some ginger, combine them with salt, warmth up oil, then pour it over the ginger scallion combination. Look forward to it to chill and ta-da!
Now for the second I used to be so enthusiastic about! I like discovering new methods to eat noodles. Very like spreadsheets, it actually brings me pleasure. For this recipe, you possibly can select any noodle you need. Our Culinary Producer James launched me to these knife-sliced noodles and I instantly wished to make use of them for this. They’re lengthy, bouncy, and have rippled edges that maintain sauce nicely.
All you do is prepare dinner the noodles based on bundle instructions, drain, and blend with ginger scallion oil. The purpose of this recipe is to emphasise the oil, so the steered toppings hold it minimal. And so I did.
After I scraped my bowl clear, I instantly wished extra. They’d a deliciously refined taste that’s impartial sufficient to go along with something. The ginger and scallions steadiness one another out completely. The ginger makes it really feel slightly zesty and lightweight, but it surely’s under no circumstances overpowering.
What to Serve with These Noodles
Different Methods to Use the Ginger Scallion Oil
Right here at The Kitchn we’re very devoted to introducing you to new methods to fry eggs. Naturally, this oil is meant to go along with every thing, so why not eggs? I fried eggs in a number of the ginger scallion oil and it was savory, mild, and had a touch of ginger. 10/10 advocate.