All-Purpose Noodle Stir Fry Sauce
An all-purpose sauce to make stir-fried noodles.
Ethan ChlebowskiIngredients
All purpose sauce components
- Soy Sauce2 parts200 g
- Chinese Black Vinegar1 part100 g
- Oyster Sauce1/2 part50 g
Additions (optional)
- Garlic, grated3 cloves
- Fresh ginger, grated1 knob
- Sesame Oila spoonful
- Chinese red chili flakesa sprinkle
For thickening (optional)
- Cornstarch1 parta spoonful
- Water2 parts2 spoonfuls
Method
Step 1: Make the sauce base
Combine all of the all-purpose sauce ingredients and mix together.
This sauce makes a great stir-fry seasoning as is, but feel free to add aromatics or thicken the texture.
Step 2: Add additional sauce components
Add all of the additional sauce components: ginger, garlic, sesame oil, and red chili flake.
Feel free to add whatever else you might like to your sauce now (siracha, scallions, etc.)
Step 3: Thicken the sauce
To thicken, add the noodle sauce to a pan over medium heat. Make a slurry of 1 part cornstarch and 2 parts water. Once the noodle sauce is , drizzle in the slurry little by little until it thickens to your desired texture.
Thickening the sauce ahead of time is optional. You can always wait to add a during the final stages of with all the other ingredients.
Step 4: Serve
Use with noodles, vegetables, and meats of all sorts.
“This is the all-purpose stir-fry sauce I used in my Noodle Blueprint video that outlines how to make noodles in 15 minutes with whatever you have on hand. ”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
What is a good substitute for black vinegar?
You can use rice vinegar if you don't have black. Just know that black vinegar is more complex with a stronger and slightly taste.
What is a good substitute for oyster sauce?
Oyster sauce adds a sweet to dishes and is commonly used in stir-fries. Substitute with other sweet/savory condiments like hoisin, honey, and/or fish sauce, although you might need extra to thicken the texture accordingly.