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).
Notes
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
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