November 25, 2013
Not sure where this is originally from, but Jessica sent it to me. I suspect it was in the context of quick and easy weeknight meals as a staple to make and have on hand, but no idea. I couldn’t find a link to anything similar online, so I’ve just paraphrased here from “Brenda:”
Use this dressing over noodles: regular spaghetti, egg noodles, soba, and more. Be careful not to use too thin a noodle – the thin spaghetti soaks up the dressing and gets soggy really quickly. You can also add any type of veggies, shrimp, or meats (especially leftover chicken) for a full meal. Enjoy!
- 1/4 cup safflower or veggie oil
- 2.5 Tablespoons sesame oil
- 1 teaspoon crushed red pepper flakes (or 4 small dried chilies, chopped)
- 1.5 Tablespoons minced garlic (or more, to taste)
- 1 Tablesppon minced ginger
- 7 Tablespoons soy sauce
- 2 Tablespoons rice wine or sake
- 1.5 Tablespoons sugar
- 3 Tablespoons Worcestershire sauce
Combine oils in a non-reactive pan and heat over medium heat until hot.
Carefully add red pepper/chilies, garlic, ginger. Remove pan from heat and let cool until you are able to handle safely. You can also cook slightly to brown the garlic before removing from the heat.
Add remaining ingredients and stir until sugar is fully dissolved.
Sauce keeps refrigerated up to one week.