Servings: 4
Udon Noodle Sauce
Make a quick udon noodle sauce with pantry ingredients and a cornstarch slurry for a glossy finish. Optional chili crisp for heat.
Ingredients
- 3 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons mirin
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 teaspoons cornstarch
- 1 tablespoons water
- 1-2 teaspoons chili crisp oil* optional
Instructions
- In a very small saucepan, combine the 3 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 1/2 tablespoons mirin, 2 teaspoons brown sugar, 1 teaspoon sesame oil and 1/8 teaspoon white pepper. Stir over low heat until the sugar has dissolved.
- In a small bowl, whisk together the 1 teaspoons cornstarch and 1 tablespoons water. Whisk into the sauce until thickened and glossy.
- Remove from the heat and stir in the 1-2 teaspoons chili crisp oil*, if using.
- Pour the sauce over udon noodles and with tongs, toss lightly in the sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Keep in an airtight container for up to 1 week in the fridge.
Freezing: Freezing is not ideal (cornstarch gels oddly); make fresh for best texture.
Nutrition
Calories: 41kcal, Carbohydrates: 7g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Sodium: 1049mg, Potassium: 36mg, Fiber: 0.2g, Sugar: 4g, Vitamin C: 0.02mg, Calcium: 8mg, Iron: 0.4mg