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.
This recipe is:
- Quick and easy!
- Bold in flavor
- Has a mild “fried” flavor to it
- Super savory
- Also a condiment
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.
How to make ginger scallion sauce:
There are three basic steps:
- Combine some (not all) of the scallions with the ginger and garlic.
- Heat the oil (use a neutral-flavored oil) until shimmering (aka piping hot). Pour the hot oil over the scallion mixture and let rest.
- 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
Heaven in a bowl is what it is.
But seriously, 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.
This sauce can be served with:
- Pasta (rice noodles or ramen noodles)
- Fish (cod, salmon, shrimp, crab, halibut, scallops)
You may also like…
- Glazed Asian Turkey Meatballs
- Gochujang Noodles
- Salmon Poke Bowls
- Crispy Tofu Tacos with Asian Pear Slaw
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Don’t forget, if you make this Ginger Scallion Sauce, leave a comment and rating below!
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- 2 large bunches scallions, very thinly sliced (about 2 cups), divided
- ⅓ 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:
- 1 pound package dry rice noodles
Combine two-thirds of the scallions, ginger, and garlic in a medium bowl.
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.
Let sauce rest 15 minutes; season with additional salt and pepper to taste.
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.
- Serving Size: 2 tablespoons
- Calories: 106
- Sugar: 1g
- Sodium: 224mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: ginger scallion sauce, momofuku ginger scallion sauce, ginger scallion noodles