Ginger Scallion Sauce Recipe
This ginger scallion sauce recipe makes the much-copied Momofuku homage to a New York restaurant's take on the Chinese classic. Currently making a comeback, chef David Chang and food writer Francis Lam popularised ginger scallion sauce and ginger scallion noodles over a decade ago. I've been making these ever since with tweaks. Try this and you'll understand why. They're addictive.Original recipe by David Chang (Momofuku).
Servings: 1 Cup
Calories: 584kcal
Equipment
- Mixing Bowl
Ingredients
- 150 g scallions white and green parts mixed
- 60 g fresh ginger finely chopped or minced
- ¼ cup grapeseed oil or any neutral oil
- 1 ½ tsp Light Soy Sauce
- ¾ tsp Sherry Vinegar
- ¾ tsp salt
Instructions
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
- Taste and check for seasoning, adding more if needed.
- Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.
- Add to your favourite noodles (lo mein other egg noodles or ramen) and add your protein of choice, we like this with prawns or other seafood, pork or duck.
- Add your favourite condiments.