Thai sauce for noodles

1 Servings

Quantity Ingredient
2 tablespoons Low-sodium soy sauce
2 Tablesppoons rice wine or rice wine vinegar
1 teaspoon Sesame oil
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
1 teaspoon Hot chili paste (you can omit if you don't like hot sauce, but I do)
1 teaspoon Sugar

You can mix a double or triple batch of this and keep it in a jar in the refrigerator. Drain the noodles, put them back in the pan, pour about ¼ cup of sauce over them, then heat them through and let the sauce reduce a little bit.

Posted to Digest eat-lf.v097.n023 by Lyn Belisle <belisle@...> on Jan 22, 1997.

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