Not David Chang's Ginger Scallion Noodles
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Cook time: 
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Yield: 4 to 6 servings
  • 1 large bunch of green onions, sliced
  • 2 tablespoons of ginger finely minced
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots
  • ⅓ cup grapeseed or other neutral oil
  • 1 tablespoon toasted sesame seed oil *
  • 2 teaspoons fish sauce *
  • 1 tablespoon honey
  • 1 teaspoon rice wine vinegar *
  • 2 teaspoons soy sauce
  • 1 crushed red chile pepper or 1 teaspoon red chile flakes
  • kosher salt to taste
  • ½ to ¾ lb (8 to 12 ounces - depending on your sauce to pasta ratio preference) fresh noodles of your choice
  1. Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
  2. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green.
  3. Take the pan off the heat and stir the sauce with a wooden spoon. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
  4. Let sit for 15 minutes, then toss with your favorite noodles. I used fresh Chinese egg noodles.*
* Can be found at some supermarkets and most Asian groceries.
Recipe by parsley sage sweet at