A quick and easy to make stir fry sauce for noodles – perfect for the whole family!

You can use a wide variety of ingredients for this deliciously simple Chinese noodle dish. A little garlic, ginger, rice vinegar, soy sauce and a few spices are all you need for a flavourful, savory dish that will keep you coming back for more.

The recipe uses a mix of noodles and vegetables, so you can easily change it up to suit what you have in your cupboards. And it works for any night of the week – whether you’re celebrating the Chinese New Year or just wanting to treat yourself.

Start by chopping all of the vegetables very thinly, so that they don’t take too long to soften in the heat and blend into the noodles. It’s also important to choose fresh veggies as they don’t have any extra water in them, and will give you a great texture in the final dish.

Next, you need to boil your noodles. Using the correct boiling technique is crucial for the right texture, so check the instructions on the packet and follow them carefully. When the strands are al dente, drain them and rinse under cool running water to get rid of excess starch.

After that, you can proceed to the stir fry part. Once the noodles are ready, add them into the wok with your veggies. Toss the mixture thoroughly until everything has been well incorporated and your noodles are cooked to perfection (again, it’s always best to test cook a few strands first, so you can tell when they are ready).

Once that’s done, you need to prepare your sauce. A good noodle sauce is made by combining a few key ingredients to achieve a deep, savory and umami flavour – soy sauce, dark soy sauce, rice wine, sesame oil and chili oil are all essentials. You can also add a splash of sugar, sriracha, chili sauce or any other favourite condiment for additional flavour.

You can even skip the ingredients listed above if you’re in a hurry and just want a really simple and delicious sauce to accompany your noodles! This recipe is perfect for a quick and easy dinner or lunch, so you can make it in no time at all.

In fact, you can make this sauce in advance, then leave it to rest and rehydrate for about 1 hour before you need to boil the noodles. That way, all you need to do is pop them in the sauce when you’re ready to serve!

It’s not hard to make a simple Chinese noodle sauce, but it’s also important to do it properly. Getting the right texture and consistency is key to creating a deliciously smooth and silky sauce for your noodles, so you can enjoy them again and again!

To ensure a nice chewy texture for your noodles, you need to develop the gluten in your dough. Generally, the best flour for this purpose is bread flour, but if that’s not available, you can substitute any all-purpose or strong flour. Once the dough has developed the gluten, it will be easier to roll and cut into the noodles.