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Concentrated noodle sauce — cold soba dip, udon broth, tempura
Japanese buckwheat noodles — cold zaru soba, hot broth
Aged Chinese black vinegar — malty depth for dumplings and sauces
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Japanese buckwheat noodles — cold zaru soba, hot broth
Aged Chinese black vinegar — malty depth for dumplings and sauces
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well. Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).