Spicy ginger sauce (for noodles)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 3 | tablespoons | Rice vinegar |
| 1½ | tablespoon | Low-sodium soy sauce |
| 1 | tablespoon | Oriental sesame oil |
| 2 | teaspoons | Minced peeled fresh ginger |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Chili oil; -OR- Dried crushed red pepper |
| 2 | Green onions; thinly sliced | |
| 1 | Carrot; peeled, shredded | |
| ½ | Cucumber peeled, seeded, chopped | |
| ¼ | cup | Chopped fresh cilantro |
Directions
[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]
Whisk all ingredients to blend in large bowl. Refrigerate.
Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias