Move over pesto, mama’s got a favorite new sauce! If you’ve ever been to any of the Momofuku restaurants in NYC, maybe you, too, have savored every bite of Chef David Chang’s classic Ginger Scallion Noodles. But did you know how great that sauce is on almost anything, and how easy it is to make? So far, I’ve had it on roasted salmon, pan-fried shrimp, ramen noodles, jasmine rice, and even vermicelli. It’s also great on grilled fish or meat. It’s just a whole lotta’ sweet ‘n sour goodness with a kick (read: ginger!) and even though, consistency-wise, it’s more like a relish than a sauce, it’s my new favorite ‘must-have’ in the fridge!
Momofuku’s Ginger Scallion Sauce
- 2 ½ cups thinly chopped scallions (white and green parts, from about 1-2 bunches)
- ½ cup finely minced peeled fresh ginger (that’s not a typo, go for it!)
- ¼ cup grapeseed or canola oil
- 1 ½ tsp. light soy sauce
- ¾ tsp. sherry vinegar
- ¾ tsp. kosher salt, or more to taste
Mix together all ingredients in a bowl, adding more salt if needed. Let stand at least 15 minutes, open your refrigerator, and see what you can put it on!
- Makes about 3 cups.