5-Minute Homemade Asian Noodle Sauce

5 from 1 vote

5-Minute Homemade Asian Noodle Sauce

Enjoy a quick 5-minute Asian Noodle Sauce that’s zesty & versatile. Perfect for stir frying udon, ramen, Pad Thai, or spaghetti. Easy & garlic-free!

Prep Time5

Total Time5

Course: Sauces and Dressings

Cuisine: Chinese, Indonesian, Japanese, Korean, Singaporean, Thai, Vietnamese

Diet: Vegetarian

Servings: tablespoons

Calories: 20kcal

Author: HWC Magazine

Ingredients

4 tablespoons soy sauce or tamari/ coconut amino's for gluten free
2 teaspoons sesame oil
1 tablespoon Mirin or Aji - Mirin (Japanese sweet cooking wine) or can use cooking sherry * see notes
1 tablespoon honey or maple syrup or sugar alternative of choice.
4 teaspoons water filtered water is best
1 tablespoon rice vinegar
1 teaspoon Sriracha sauce or ground chili peppers to taste
1 tablespoon oyster sauce *see notes

US Customary - Metric

Video

Notes

The Basics

This recipe makes about 0.65 cups sauce or 10. 4 tablespoons.
As a basic ratio rule, use approximately 1 tablespoon of sauce for each serving of noodles. Add more or less for your desired taste preference.
Did you know that an average serving of noodles about 2 ounces (56 grams) of dry noodles per person? This is about 1.5 -2 cups of cooked noodles , depending on the type. I know! We were sad to hear this too! (smiling)
If you substitute the mirin (Aji-mirin - Japanese cooking wine) with a dry cooking sherry, you may need to increase the amount of honey to your desired sweetness level.
Titrate the ingredients to your desired taste preferences. Add more sriracha or chili to make it spicier. Increase the amount of honey, if you like it sweeter and so on.

Storage

Store this 5 minute homemade Asian Noodle Sauce in a air tight sealed container in the refrigerator for 2 weeks, if using tap water. If using filtered or distilled water, this sauce can be stored in the refrigerator for up to 4 weeks. In addition, it can be frozen in a freezer save container for up to 3 months.

Dietary Substitutions

Gluten Free - substitute soy sauce with tamari sauce or coconut aminos and use a gluten free oyster sauce.
Vegan - substitute honey with maple syrup and use a vegetarian oyster sauce made with mushrooms.
Lower sodium - use a lower sodium soy sauce.

Nutrition