Thai sauce for noodles
1 Servings
Ingredients
| 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 |
Directions
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.