Jun Kung Ginger and Scallion Noodles (recipe review)

Jun Kung Ginger and Scallion Noodles (recipe review)

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One of my first followers on TikTok was the author of this recipe I’ll be raving about: Chef John Kong. He’s a Chinese-American chef who has appeared on my FYP show making different condiments like chili oil, explaining spices, experimenting with different cooking techniques, and talking about food and its place in society and culture.

He also introduced me to Third culture cooking, where people blend their unique combination of food traditions, ingredients and flavors into their food. As someone who learns about their heritage culture (I was adopted from China) and continues to embrace their adopted culture of American Jewish cuisine, TikTok really said for you (Eekek).

All this to say, when I heard he was releasing his first cookbook, Kung Food: Chinese American Recipes from Third Culture Cuisine, had the opportunity to take an early look, and the answer was an immediate yes! I went straight to the noodles section and immediately found ginger scallion noodles. I thought the hardest part would be making the ginger and scallion oil. Spoiler: It wasn’t difficult.

Ginger and Scallion Oil Is Liquid Gold (or Something Green)

Before reading his recipe, I didn’t know much about this spice. I tend to stay away from hearty umami flavors like crunchy chili peppers as a topping. For me, this recipe gives a slight umami. It’s oily, but it’s light and bright, a little salty and a little savory.

I decided to make the cooked oil, not the raw version, because it’s less pungent and also because it has a longer shelf life and I won’t be in a rush.

Most importantly, it’s easy to make! Any effort is worth it. You Thin Slice the green onions (a good reminder to read the recipe first), chop some ginger, mix it with salt, heat the oil, then pour it over the ginger and green onion mixture. Wait until it cools down outta!

Now at this moment I was so excited! I love finding new ways to eat pasta. Like spreadsheets, they really bring me joy. For this recipe, you can choose any pasta you want. Our culinary producer, James, introduced me to this knife-cut pasta and I immediately wanted to use it for this purpose. They are long and bouncy and have crispy edges that hold sauce well.

All you have to do is cook the pasta according to package directions, then drain it and mix it with the ginger and scallion oil. The goal of this recipe is to emphasize the oil, so the suggested toppings keep it to a minimum. And so I did.

After I scraped my bowl clean, I immediately wanted more. They had a delicious, mild flavor that was neutral enough to go with anything. The ginger and green onions balance each other out perfectly. The ginger makes it feel lively and a little light, but not overpowering at all.

What do we serve with these noodles?

Other ways to use ginger and scallion oil

We here at The Kitchn are very committed to bringing you new ways to fry eggs. Of course, this oil is supposed to go with everything, so why not eggs? I fried the eggs in some ginger scallion oil and they were delicious, light and had a hint of ginger. 10/10 recommend.

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