Ok, so we can’t eat Ramen anymore. But my local NPR station just interviewed David Chang, head chef at New York’s Momofuku Noodle Bar, and posted the most intriguing recipe for ginger scallion sauce. It looks absolutely divine. Amazon.com has reprinted it here. Substitute wheat-free tamari for the light soy sauce and you’re good to go. I can’t wait to try this over rice noodles, or 100% buckwheat soba! Hot dang!