Hi I´m new here, and from Norway.
I make alot of chinese food these days, but one thing thats hard to pull off, is a good sauce.
Mainly I do noodle dishes with Udo Noodles from Japan, so I ask you not to post recipes with cornstarch in them.
I struggle with getting the sauces tastefull enough. in China they made so AMAZING noodles with spicy and thick sauces, either red, dark brown or black. So does anyone know good recipes I could try?
I have all the basic ingredients usually found in chinese kitchens. Like black and light soy sauce, sweet, normal and spicy(chili) bean paste, oyster sauce, sesame oil, five spice powder, schezuan pepper corns, sesame paste, hoisin sauce and rice and chenkong vinegard.
I usually mix two tablespoons of chili bean paste, with one tablespoon of dark soy sauce, one of light, and one of chenkong vinegard. But it just don´t have strong enough flavour!
I have made ONE good sauce I´m proud of, so I will luckily share this with you homewokers, if you share some with me:
-1 tbs of sesame paste, dissolved in two tbs of boiling water, with one teaspoon of schezuan pepper corns
-2 tbs of hoisin sauce
-1 ts of dark soy sauce
Mix all this together and put in the wok-dish at the right time.
Updated 5 months ago | 7
Updated 2 months ago | 2
Updated 2 months ago | 7
Updated 4 months ago | 2
Updated 5 months ago | 4