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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
total time:10 minutes
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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!