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Sauce for stir fried noodles

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An Asian grocery store has recently opened up in my neighborhood and I have discovered that they have a amazing assortment of fresh noodles. Everything from thai rice noodles to Vietnamese pho noodles. They are also super cheap! So... I have been eating a lot of noodle soups and stirfrys. What I would like to do is make up a couple of different kinds of stirfry sauce that I can keep in my fridge so I can just dice up a chicken breast breast, add some veggies and throw in some noodles and have a quick and easy meal. Do you have any suggestions and recipes for some healthy homemade sauces that would be good with noodles?

Thanks!

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  1. Frankly, as I do, I'd just keep the ingredients for different sauces on hand & make up each fresh each time according to what you want at the moment.

    My pantry & fridge door at all times holds - Kikkoman soy sauce (a gallon - lol!), Huy Fong Chili Garlic Sauce (a MUST HAVE), oyster sauce, Hoison sauce, Black Bean Sauce, Chili Black Bean Sauce - those are just off the top of my head that I know I have on hand at the moment.

    With the above on hand, you can pretty much throw together any sweet/savory/hot sauce you want to at a moment's notice depending on what you feel like. I'd never bother making & storing one particular sauce for future use. Waste of space & freshness.

    2 Replies
    1. re: Bacardi1

      I've got most of the same ingredients in my fridge, minus the oyster and black bean sauces. I also keep miso in the fridge, and in the pantry rice vinegar and sherry.

      Like you, I don't really prepare sauces in advance. But, if I know I'm going to be stir frying Monday or Tuesday, I have no problem putting together a sauce on Sunday. It's a real pleasure to pull out a Tupperware of sauce...especially with a toddler hanging on my leg.

      1. re: cheesecake17

        Oh yes! Forgot about dry sherry & miso - have both of those on hand all the time as well. And I agree that in your circumstance, making a sauce ahead of time is helpful, plus the flavors get a chance to meld so you can tweak them if necessary before using.

        But for the most part, & for the OP, I wouldn't make a habit of doing a bunch of sauces ahead of time.

    2. I am pretty sure that this list I jotted down in my personal cookbook came from a CH post but my search has not located it, so I apologize for not crediting the original source. These sauces are meant to accompany 3/4# of meat plus 3 cups of vegetables, so calculate accordingly:

      CLEAR SAUCE - 3/4c chix broth, 1T cornstarch, 2T rice wine/sherry 1/2t sesame oil, 1/2t sugar

      SWEET/SOUR - 3/4c chix broth, 2T cornstarch, 1/4c ketchup, 2t soy sauce, 3t rice vinegar, 1/4c sugar, 1/2t salt, 1t minced ginger, 1t sesame oil

      BROWN - 1/2c chix or beef broth, 1T cornstarch, 1T soy sauce, 1T dry sherry/shaoxing wine

      OYSTER - 3/4c chix broth or clam juice, 1T cornstarch, 1T dry sherry or shaoxing wine, 1T mirin, 3T oyster sauce, 2t sesame oil

      SPICY - 3/4c chix broth, 1T cornstarch, 2T each: soy sauce, rice vinegar, wine. 1T red chili oil,

      1T sugar, 1T red chili, 2t hot mustard

      2 Replies
      1. re: greygarious

        Thanks! This is exactly what I was looking for! I think I'll do what the others have also suggested and not make them up in advance unless I am taking it for lunch the next day.

        1. re: greygarious

          It's from mamachef, and it's great, innit?
          http://chowhound.chow.com/topics/834378

        2. pad kee mao sauce is one of my favorite sauces for fresh rice noodles (the big, fat fluffy ones like long pillows). http://www.chow.com/recipes/11087-pad...

          here is a lovely sweet ginger scallion sauce: http://www.simplyreem.com/from-my-kit...

          yummy ma po tofu sauce! http://jingtheory.com/blog/2011/03/ma...

          mmm, beef chow foon -->>> http://www.vietworldkitchen.com/blog/...

          THIS vietnamese dish is my latest obsession: http://www.binhtheredonethat.com/2012...

          spicy thai noodles, comfort food! http://asmallsnippet.com/2011/03/spic...

          singapore peanut noodle sauce -- http://whattocooktoday.com/rice-noodl...