Go Back

Ginger Scallion Sauce

Print Recipe
No ratings yet
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
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
Keywords ginger scallion noodles, ginger scallion sauce, momofuku ginger scallion sauce
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!