The world works in a funny way. I'm actually making a sauce pretty much simply out of spring onions, and willingly, in fact liberally, tossing it into my noodles. A miracle. And I'm actually loving it. It really is a miracle sauce. Stupidly simple to make, with nothing more than the holy trinity of chinese cooking-- ginger, garlic, and spring onions of course. I came across this idea when I read about the infamous momofuku ginger scallion sauce. Instead of just steeping the chopped spring onions in oil, I simmered them in the oil just ever so briefly, but that few seconds of heat mellows the sharp bite of spring onions, bringing out their natural sweetness, and at the same time, it releases the wonderful aroma of the garlic and ginger.
GINGER GARLIC SPRING ONION SAUCE
1 large bunch of spring onions
4 tbsp of minced ginger
2 tbsp minced garlic
1 tsp good soy sauce (naturally fermented)
1/2 tsp rice vinegar
dash of toasted sesame oil
4 tbsp groundnut oil*
unrefined sea salt, to taste
a bundle of fresh egg noodles**
1. Heat the groundnut oil over a medium-high heat till shimmering, not smoking.
2. Add the garlic and ginger, and once they give off their aroma, add the spring onions and straight away remove from the heat. You'll see the spring onions wilt instantly and turn a brighter green.
3. Stir in the rest of the ingredients. That's it! To serve, blanch fresh egg noodles or pasta in salted boiling water till just cooked, drain, and toss with the sauce.
It's the simplest of ingredients, and the barest of cooking, but by some sort of miracle, this transformed into a sauce that was simply addictive. Noodles, tossed simply in this flavoursome, fragrant sauce, was good enough to eat alone. Reminded me slightly of the Singaporean samsui chicken sauce, and indeed I can imagine dipping Hainanese-style poached chicken in it. I advise you double the ingredients, this keeps for a week in the fridge and you'll finish it fast.
*You need a neutral oil that's not toxic and processed i.e. most vegetable oils. I usually go for saturated fats in cooking, lard from a happy pig would be yummy here, but admittedly less neutral, and well, less liquid.
*I used fresh handmade spelt tagliolini made by Phil from the farmer's market. I've been getting lots of free homemade pasta and pestos since I helped him with his stall revamp. I'm quite pleased with what I did, go take a look if you're curious or just want to indulge me.