All-Purpose Noodle Stir Fry Sauce

Ingredients

For the Sauce

• 1 cup low-sodium soy sauce
• 1/2 cup Chinese black vinegar
• 1/4 cup oyster sauce
• 1 tbsp granulated garlic
• 1/2 tsp ground ginger
• 1 tsp toasted sesame oil
• 1 tsp red pepper flakes
• 2 tbsp granulated sugar

For Thickening (per dish)

• 1 tbsp cornstarch
• 2 tbsp cold water

Make the Sauce

The key to this recipe is getting the base right. In a jar or a bowl, whisk together the soy sauce, Chinese black vinegar, oyster sauce, granulated garlic, ground ginger, toasted sesame oil, red pepper flakes, and granulated sugar until the sugar is dissolved.

This sauce can be stored in an airtight container in the refrigerator for several weeks.

How to Use the Sauce

This sauce is best added at the end of cooking your stir-fry. Once your noodles, protein, and vegetables are cooked through, pour in enough sauce to coat everything.

If you want a thicker, glossier sauce that clings to the noodles, use the cornstarch slurry. In a separate small bowl, mix the cornstarch and cold water until the cornstarch is completely dissolved.

While the stir-fry is simmering, give the slurry a final stir and pour it in. The sauce will thicken almost immediately. Let it cook for another 30 seconds to cook off any starchy taste, then serve.

All-Purpose Noodle Stir Fry Sauce

I keep this sauce in my fridge at all times – it’s just soy sauce, black vinegar, and oyster sauce as the base, then you can tweak it with whatever you have. The cornstarch slurry at the end is optional but it makes the sauce cling to the noodles instead of pooling at the bottom of the bowl.

prep time:10 minutes mins

total time:10 minutes mins

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Ingredients

For the Sauce

• ▢ 1 cup low-sodium soy sauce
• ▢ 1/2 cup Chinese black vinegar
• ▢ 1/4 cup oyster sauce
• ▢ 1 tbsp granulated garlic
• ▢ 1/2 tsp ground ginger
• ▢ 1 tsp toasted sesame oil
• ▢ 1 tsp red pepper flakes
• ▢ 2 tbsp granulated sugar

For Thickening (per dish)

• ▢ 1 tbsp cornstarch
• ▢ 2 tbsp cold water

Instructions

• Whisk together soy sauce, Chinese black vinegar, oyster sauce, granulated garlic, ground ginger, toasted sesame oil, red pepper flakes, and granulated sugar until sugar dissolves.
• Store sauce in airtight container in refrigerator for up to several weeks.
• Add sauce to finished stir-fry at the end to coat noodles, protein, and vegetables.
• For thicker sauce, mix cornstarch and cold water in separate bowl until dissolved.
• Pour cornstarch slurry into simmering stir-fry and cook 30 seconds until thickened.
• Serve immediately.

Notes

Sauce keeps refrigerated for several weeks.

Did you make this recipe?Let me know how you liked it below!