Wok sauce: what to pair with Chinese noodles

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wok - Chinese noodles that go well with chicken and vegetables, and if you season it all with a spoonful of spicy sauce with an interesting flavor palette, then what could be better than such a dinner? At the same time, it is not necessary to buy such food in a restaurant or fast food establishment, where it is unlikely to be useful, and if you are not lucky, then it is also not fresh. You can cook a wok at home, as long as you have a special round and deep Chinese frying pan with the same name. Believe me, it will always be in use, because you can cook in it not only this dish, while using a minimum of oil, but getting the same high-calorie and he althy food.

But what kind of dish, especially this one, will do without sauce? Wok with chicken and vegetables and appetizing dressing - just delicious. And what kind of sauce to season it all with, moreover, how to cook a delicious sauce at home, read the article.

Preparing sauce for Chinese noodles

Teriyaki sauce is traditional in Japanese culture. Accuratethe cooking recipe is still not known to culinary specialists, because each region has its own differences in the recipe for preparing this sauce. Nevertheless, it is prepared on the basis of soy sauce with the addition of fresh or dried ginger, garlic, and other spices.

The classic version of the preparation (this is how teriyaki is prepared in Chinese and Japanese restaurants) includes soy sauce, mirin (rice wine), sake. All these ingredients are taken in equal proportions 1:1:1.

The popularity of wok sauce, in this case teriyaki, is due to its versatility. It goes well with side dishes, meat or fish dishes, and salads. Often used for marinating chicken, pork, beef, fish, vegetables. In this case, the sauce is made more liquid by removing starch from the recipe.

Teriyaki sauce tastes both sweet and s alty at the same time. It gives the dish both piquancy and a pleasant aftertaste. To find out what it is, this sauce, just try it once. This chicken wok teriyaki sauce is subjectively hard to describe.

Ingredients for sauce

To make wok sauce you will need:

• soy sauce - 150 ml;
• wine vinegar - 1 tbsp. l.;
• dried ginger - 1-2 tsp;
• dried garlic - 1-2 tsp;
• cane sugar - 4 tsp. or 8 dice;
• potato starch - 2-3 tsp;
• honey - 1 tbsp. l.;
• water - 80 ml;
• refined sunflower or olive oil - 2 tsp.

For storageteriyaki sauce, take a glass dish with a lid.

The whole set of ingredients for making wok sauce at home will cost you no more than 300 rubles. And it will take 10-15 minutes of your time to prepare. Good deal, right?

Features of cooking teriyaki sauce

At the first stage of cooking, prepare the stove and pan. Turn on a medium flame and put a frying pan or saucepan on the stove. Gradually, following the sequence and slowly, add the first ingredients: soy sauce, sugar, dry garlic and ginger.

After that, pour wine vinegar and oil, honey. We mix everything. Sugar should not stick to the walls of the dish, it must be completely dissolved. Stir until the sauce starts to boil. At this point, add the starch dissolved in water to the already boiling sauce. Mix thoroughly and turn off the stove.

Leave the sauce like this for 5-10 minutes. Over time, as it cools, it will thicken. So don't worry if your wok sauce is too thin at first.

After 15-20 minutes after cooking, the consistency of the sauce has already changed. This is noticeable to the naked eye, and he himself has cooled down enough to pour it into a glass dish in which it will be stored. You need to keep it in the refrigerator, and store it this way for up to 7 days.

Can I replace some of the ingredients in the recipe and with which ones?

The answer to this question is definitely yes, you can!

Wine vinegar is easy to replace with mirin and dry white wine,taking 100 milliliters of each. Instead of cane sugar, you can use regular beet sugar. If you do not have dried ground garlic and ginger, feel free to take fresh, just chop. True, this option is accompanied by straining the finished sauce from particles of ginger and garlic through a sieve.

As for the starch, its amount can be changed depending on personal preferences and the purpose of making the sauce. If you are going to use it to season salads and ready meals, then a thick sauce is better, and if you are using it as a marinade, then a liquid one with less concentration of starch or no starch will do.

Here it is, teriyaki sauce with vegetables, wok noodles and more. It is easy to prepare, has a pleasant interesting taste and will not cost at all. Go for it!