How to Make an Addictive Sauce for Chilled Chinese Noodles
Don't you think that the packets of sauce that come with Chinese chilled noodles are kind of small? I really like pouring on the sauce so I decided to start making the sauce myself This is a simple recipe that just requires mixing.
[Soy Sauce-based Sauce] Dissolve the chicken stock granules in boiling water.
Combine the rest of the seasoning ingredients and mix in the stock. Adjust the amount of sugar and vinegar to your taste and adjust the concentration of the sauce with water. Keep the sauce refrigerated until just before serving.
[Chinese Chilled Noodles] Prepare plenty of toppings such as your favourite vegetables, egg, etc. Cut the vegetables to uniform length and thickness and arrange them nicely on a plate.
My family loves to pile on the vegetables. I think this dish looks quite lonely if you can see the noodles, so I always put down a layer of shredded cabbage.
Add the vegetables on top of the cabbage and pour on plenty of sauce. Then serve with some roasted sesame seeds or Japanese mustard if you like.
My family like to top Chinese chilled noodles with plenty of veg so that sauce that you get with the noodles is never really enough... I want to use a lot so I always make my own now.
This sauce is a little thinner than the sauce that you usually get with the noodles. You can adjust the concentration of the sauce with water and feel free to change the amounts of sugar and vinegar to suit your palate. If you're just making extra sauce to go with the original amount that comes with the noodles, then make half the amount shown here.