Garlic Ginger Scallion Sauce
This recipe has been one of my go-to’s for a little over a year now. I like to make a double batch and throw it on more noodles/rice/greens throughout the week. It’s based on this recipe from Alex Delany with some additions, like miso, lime, and a boatload of cilantro. It’s nutty, spicy, and incredible. Try it asap.
one serving of fresh or dried noodles of your choosing
1/4 cup raw white sesame seeds
5-6 garlic cloves, finely grated
two good knobs of ginger, finely grated
8-10 scallions, chopped, greens and whites seperated
1/2 cup canola oil
2tbs dark soy sauce
1tbs sambal oelek or ssamjang
3tbs tahini
1tsp sugar or a lil squeeze of honey/maple syrup
1tbs unseasoned rice vinegar
1tbs miso paste
juice of two limes
bundle of cilantro
any other veg you have on hand (I like to use mushrooms, bell peps, and any other ‘last leg’ produce)
Make it -
cook your noodles according to package directions
in a medium saute pan gently toast the sesame seeds until golden and fragrant, set aside
in a medium bowl, mix grated garlic, ginger, all of the scallion whites, and half of the scallion greens
in the same saute pan, on low heat, gently heat oil until shimmering and almost smoking
once oil is near smoking, take it off the heat and pour over garlic/ginger/scallion mix - oil will bubble as it fries our g/g/s
to that same bowl, add 3/4 of the toasted sesame seeds + your soy sauce, sambal, tahini, sugar, rice vinegar, miso, and lime juice - give everything a good mix
roughly chop the bunch of cilantro, stems included
add 3/4 of chopped cilantro to sauce mix, reserve remaining for finishing
adding any extra veg/proteins to your noodles? go ahead and get those ready now
toss as much sauce as you like with your noodles + veg, top with remaining toasted sesame seeds + cilantro
enjoy!
