You'll be drizzling it on pretty much everything (via healthy_ish)
and different kinds of aromatics. For this recipe, I started by really pumping up the aromatics with a good amount of ginger and garlic. I added some shallots, too, just for the hell of it.
After finely chopping up your mix of aromatics , heat a neutral oil in a small pan until shimmering. Then, pour the oil over the aromatics to wilt them. After that mixture sits for around five minutes, add in the remaining scallions and let the whole, oniony mixture cool before adding a few more ingredients to finalize the sauce. I added a touch of sugar for sweetness and freshly ground pepper for an extra layer of heat.
What’s really great about this sauce is that you can make it ahead and it’s totally fine to it sit in your fridge for a week. Let it come to room temperature, then drizzle it on pretty much anything. I tossed this sauce with fresh noodles, which is how it’s typically served, because it makes for a quick and simple weeknight noodle bowl. If you want to bulk it up a bit, mix in
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