All-Purpose Noodle Stir Fry Sauce

Name: All-Purpose Noodle Stir Fry Sauce
Total time: 10 min
Yield: 3-6 servings
Cuisine: Asian
Ingredients: Soy Sauce, 2 parts; Chinese Black Vinegar, 1 part; Oyster Sauce, 1/2 part; Garlic, 3 cloves; Fresh ginger, 1 knob; Sesame Oil, a spoonful; Chinese red chili flakes, a sprinkle; Cornstarch, 1 part; Water, 2 parts

An all-purpose sauce to make stir-fried noodles.

3-6 servings

Time: 10 mins

Tags:Quick Easy Lazy

LET'S COOK!

By Ethan Chlebowski

Ingredients

All purpose sauce components
- soy sauce
  2 parts200 g
- chinese black vinegar
  1 part100 g
- oyster sauce
  1/2 part50 g
Additions (optional)
- garlic
  , grated
  3 cloves
- fresh ginger
  , grated
  1 knob
- sesame oil
  a spoonful
- chinese red chili flakes
  a sprinkle
For thickening (optional)
- cornstarch
  1 parta spoonful
- water
  2 parts2 spoonfuls

FAQ

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 Chlebowski

CREATOR

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 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 starch slurry during the final stages of stir-frying with all the other ingredients.

Step 4: Serve

Use with noodles, vegetables, and meats of all sorts.