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overhead image a black and white bowl filled with rice noodles and scallions

Ginger Scallion Sauce

  • Author: Lauren
  • Yield: 1 ½ cups (12 servings) 1x
  • Category: Sauce/Condiment
  • Method: Stove top
  • Cuisine: Asian


  • 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:


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.

*to make this vegan use maple syrup instead of honey


  • 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

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