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Ginger Scallion Sauce Recipe for the Much-Copied Momofuku Homage. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Sauce
Cuisine: Chinese
Servings: 1 Cup
Calories: 584kcal
Author: David Chang (Momofuku)


  • 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


  • 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 noodles and add your protein of choice, we like this with seafood, pork or duck.
  • Add your favourite condiments.


Calories: 584kcal | Carbohydrates: 22g | Protein: 5g | Fat: 55g | Saturated Fat: 5g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 9g | Sodium: 2279mg | Potassium: 684mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 3mg