Momofuku Octo Vinaigrette

This savory-spicy vinaigrette is laced with garlic, ginger, chili, and soy-ready to pour over noodles, greens, or grilled anything. Deep flavor. Zero effort.

Why You'll Love Momofuku Octo Vinaigrette

It's savory, tangy, spicy, and just enough sweet. A one-minute vinaigrette good on roasted veggies, cold noodles, or seared proteins. No cooking required, and it keeps in the fridge for a week.

Tips and Tricks

• Use a microplane to get the garlic and ginger ultra-fine.
• Let it sit for 10 minutes before serving to let the flavors bloom.

Variations

• Add lime juice and zest for brightness.
• Stir in miso or fish sauce for deeper umami.
• Sub chili crisp for the Thai bird chili for extra texture.

Substitutions

• Avocado oil → neutral oil like grapeseed or canola
• Rice wine vinegar → white wine vinegar or lemon juice
• Thai chili → pinch of red pepper flakes or a dash of hot sauce

Best served with

• Cold rice noodles or soba
• Blistered green beans or bok choy
• Grilled steak, pork, or tofu

How to Store Leftovers

• Store in an airtight jar in the fridge for up to 7 days.
• Shake well before each use as the oil may separate.

Common Questions

Momofuku Octo Vinaigrette

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This savory-spicy vinaigrette is laced with garlic, ginger, chili, and soy. Ready to pour over noodles, greens, or grilled anything. Deep flavor. Zero effort.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8 tablespoons

Course: Dressing/Condiment

Cuisine: Asian Inspired, Fusion

Ingredients Equipment Method Notes

Ingredients

  

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• 1 tablespoon Garlic minced
• 1 tablespoon Ginger finely chopped
• ⅛ teaspoon Thai bird chili finely chopped
• 2 tablespoon Soy sauce
• 1 tablespoon Avocado oil
• ¾ tablespoon Sugar
• 2 tablespoon Rice wine vinegar
• Freshly ground black pepper to taste
• ⅛ teaspoon Sesame oil

Equipment

• Small jar with lid
• Spoon or whisk

Method

 

1. Combine all ingredients in a jar.
2. Seal and shake well until sugar dissolves and flavors combine.
3. Taste and adjust: add more vinegar for tang, more sugar for balance, or more chili for heat.
4. Store in fridge for up to 1 week.

Notes

Storage: Keep in a sealed jar in the fridge for up to a week. Shake well before each use, the ingredients settle and separate as it sits.

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