All-Purpose Noodle Stir Fry Sauce
An all-purpose sauce to make stir-fried noodles.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Photography by Ethan Chlebowski
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](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Ethan Chlebowski
CREATOR
Ingredients
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 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.
FAQ
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