Yield: 1 pt sauce
This recipe is great for a side dish with Asian-inspired fish. This recipe will yield quite a bit of sauce, while the noodle portions will yield enough for a couple servings. The sauce doesn’t spoil quickly, so keep it covered and refrigerated for awhile, and use as needed.
For the Sauce:
¾ c soy
¼ + 2 T c water
2 t ginger
2 t garlic
1 ½ t chile-garlic paste
2 T aji-mirin
1 ½ t sesame oil
4 - 5 green onions, sliced
For the Noodles:
8 oz Chinese noodles, or angel-hair pasta, al dente
2 T Bok Choy, sliced cross-wise
2 T Napa cabbage, slice cross-wise
2 T julienned bell peppers, of all colors
2 T julienned snow peas
Peanut oil for stir-frying
Emulsify all the sauce ingredients and set aside. In a skillet or wok, heat the oil. Add the cabbage, bell peppers, and snow peas. Stir-fry over high heat briefly, about a minute. Add ¼ c of the sauce. Bring to a boil. Reduce the heat to a simmer, and add the noodles. Toss until the sauce is almost absorbed by the noodles. Serve in a bowl.
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