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Fauxmofuku Noodles

Had dinner at Momofuku NYC over Labor Day and from the meal and the cookbook I came up with this variation of their Spicy Ginger-Scallion Noodles.  Enjoy

Serves 4

6 oz Ramen Noodles (from 2 packages, set aside spice packet)

1/2 Cup Minced Ginger (about 3″)
1 bunch Green Onions, finely cut on the bias
1  1/4 tsp Kosher Salt
1 Tablespoon Light Soy Sauce
1 Tablespoon Sriracha
1/4 cup Sesame Oil
12 oz Chicken leg meat, julienne
4 oz Snap Peas, thin slices on bias
1/4 quarter cup Chopped Salted Peanuts

1.  Mix together Minced Ginger, Green Onions, Kosher Salt, Soy Sauce, Sesame Oil and Sriracha.
2.  Add Chicken and Snap peas
3.  Cook Ramen Noodles in boiling water for two minutes- check for elasticity, stretchiness in noodles.
4. Drain noodles, then rinse in cold water.
5. Let drain for 3 minutes
6.  In a 9″x13″ pan, toss noodles with Chicken mixture.
7.  Let chill for half an hour.  Toss again.
8.  Sprinkle chopped Peanuts and serve.

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Rocky Rub

Advanced Class made Ribs and Ratatouille this week here is the recipe for the Rub.  You will need a spice grinder for the peppercorns- bulk pre-ground black peppercorn will work but isn’t as good.

  • ¾ Cup Ancho Chili Powder
  • 1 Tablespoon Chipotle Powder
  • ¼ cup black peppercorns

Grind together 30 seconds

  • ½ Cup Kosher Salt
  • ½ Cup Sugar
  • 2 Tablespoons Granulated Garlic
  • 2 Tablespoons Granulated Onion

Mix together

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Lemonade

Lemonade

1 cup Sugar
1 cup Lemon Juice
1 cup Water
1 Lemon’s Zest Peeled
1 pinch Table Salt
5 cups Cold Water

1.  In sauce pan: Sugar, Lemon Juice, 1 cup Water, Zest Peels, Salt.  Stir once so sugar doesn’t sit on bottom of pot.
2.  Bring to a boil, turn off and let cool.
3.  Remove Peels.
4.  Add 5 cups Cold Water.  Adjust to taste.

Options
– Add fruit flavors.  1/3 cup berries, mangoes, pineapple, etc . . .  stick blender into syrup before adding Peels.
– Substitute sugar with brown sugar, maple sugar, caramel sugar.

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