Sauce for stir fried noodles
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?
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-kee-mao-spicy-ground-chicken-and-rice-noodles
here is a lovely sweet ginger scallion sauce: http://www.simplyreem.com/from-my-kitchen/?p=935
yummy ma po tofu sauce! http://jingtheory.com/blog/2011/03/mapotofu/
mmm, beef chow foon -->>> http://www.vietworldkitchen.com/blog/2012/07/beef-chow-fun-recipe.html
THIS vietnamese dish is my latest obsession: http://www.binhtheredonethat.com/2012/02/hen-xuc-banh-da-baby-clams-with-rice.html
spicy thai noodles, comfort food! http://asmallsnippet.com/2011/03/spicy-thai-noodles.html
singapore peanut noodle sauce -- http://whattocooktoday.com/rice-noodl...
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
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.
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.
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.