Ginger Scallion Sauce! Inspired by a similar recipe from Momofuku, this simple Asian sauce is delicious tossed with rice noodles, spooned over rice, or served with grilled fish or meat. This is one of those things you’ll want to keep in your fridge at all times.  

Overhead image of someone holding a bowl of rice noodles and scallions

Recipe Inspiration

This ginger scallion sauce recipe is inspired by a recipe from Momofuku. A “mother sauce” at Momofuku, the ginger scallion sauce has graced their menus regularly and in a variety of ways. Classically, it’s tossed with warm rice noodles (like I have done here) but it can also be used with grilled fish, meat, rice and more. 

overhead image of ingredients laid out on a gray counter in bowls.

Ingredients in Ginger Scallion Sauce

  • Scallions, aka, green onions
  • Fresh ginger
  • Fresh garlic
  • Neutral oil, such as grapeseed
  • Soy sauce
  • Vinegar
  • Toasted sesame oil
  • Sesame seeds
  • Kosher salt and pepper
  • Honey, optional

How to Make Ginger Scallion Sauce:

There are three basic steps:

  1. Combine some (not all) of the scallions with the ginger and garlic.
  2. Heat the oil (use a neutral-flavored oil) until shimmering (aka piping hot). Pour the hot oil over the scallion mixture and let rest. 
  3. Stir in remaining scallions and ingredients and let rest 15 minutes. 

That’s it! That’s the process. Simple. The key is to use a neutral oil (grapeseed or canola) and get it piping hot. If it’s not hot enough it won’t create that “fried” flavor. Additionally, if you use a flavorful oil like olive or avocado, the flavor of the oil itself will dominate the flavor of the sauce. 

What is Ginger Scallion Sauce

This sauce, which is more condiment in nature than a sauce, is incredibly nuanced for having such a simple ingredient list.

Essentially, this is an oil-based herb sauce featuring scallions, fresh ginger, and garlic. A dash of toasted sesame oil, soy sauce and vinegar adds depth and balance but the real addictive quality comes from pouring really hot oil over the scallions, ginger and garlic.

Something magical happens. This simple step creates that quintessential fried onion-y/scallion flavor that we all relate with really good asian food. 

Side angle of a black and white bowl filled with rice noodles and scallions

This sauce can be served with:

  • Pasta (rice noodles or ramen noodles)
  • Fish (cod, salmon, shrimp, crab, halibut, scallops)
  • Rice 
  • Chicken 
  • Pork 
  • Beef
  • Soup

You may also like…

Ginger Scallion Sauce

5 from 1 vote
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Yield 1 ½ cups (12 servings)
Category Sauce/Condiment
Cuisine Asian
Author Lauren



  • 2 large bunches scallions, very thinly sliced (about 2 cups), divided
  • cup minced fresh ginger (5-inch knob)
  • 1 teaspoon minced fresh garlic (2 cloves)
  • ½ cup grapeseed oil or other neutral oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice or sherry vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame seeds
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon honey*
  • ¾ teaspoon salt

If serving with noodles:


  • Combine two-thirds of the scallions, ginger, and garlic in a medium bowl.
    scallions, ginger and garlic in a small glass bowl with a spoon
  • Heat oil in a small saucepan over high until shimmering, about 2 minutes. Pour hot oil over scallion mixture; it will sizzle, turn bright green, and wilt.
  • Let mixture rest 5 minutes then stir in remaining scallions, soy sauce, vinegar, sesame oil, sesame seeds, pepper, honey and salt.
    soy sauce being poured over scallions in a small glass bowl
  • Let sauce rest 15 minutes; season with additional salt and pepper to taste.
    scallions, ginger and garlic in oil in a glass bowl

If serving with noodles:

  • Cook noodles according to package directions. Drain and toss with desired amount of scallion sauce. Divide noodles among bowls. Top with sesame seeds and serve with chili oil on the side (optional).


Store scallion ginger sauce in a glass airtight container in the refrigerator for up to 1 week.
*to make this vegan use maple syrup instead of honey


Serving: 2tablespoonsCalories: 106kcalCarbohydrates: 4gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 224mgFiber: 1gSugar: 1g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
overhead image a black and white bowl filled with rice noodles and scallions

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe
Dinner's on Me Tonight!
Subscribe now and unlock the exclusive 15-minute recipe I make every week!
chicken salad on lettuce on a white plate

Share it with the world


About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?