Umami Sauce
Here I’m sharing a quick spicy, tingly and hyper-addictive sauce that works with noodles, rice cakes or any fried or roasted seasonal veg.
Ingredients (makes enough for 150g Rice Cakes or Noodles)
Umami Mix
2 tbsp dark soy sauce (substitute with tamari or coco aminos for GF & soy free respectively)
1/2 tbsp Hoisin
1 tsp black vinegar (substitute with balsamic vinegar)
1 tsp coconut sugar (substitute with light brown sugar)
1 tsp toasted sesame oil
Chili OiL
2 tbsp sunflower/vegetable oil
1 tbsp fresh ginger, finely chopped
3 garlic cloves, finely chopped
3 scallions, thinly sliced (reserve 1 tbsp sliced scallion greens)
1/2 tsp Sichuan peppercorns, crushed
1 tsp chile flakes (gochugaru preferred)
1/2 tbsp toasted sesame seeds
Directions
Cook rice cakes/noodles or veg according to the recipe or package instructions. Whisk the umami mix ingredients and keep it aside.
Now combine first 4 ingredients of chili oil in a pan and put it on medium flame. Fry for 3-minutes until it’s sizzling and beginning to change color. Now add next 3 ingredients & fry for 2 mins. Followed by umami mix into the pan, and fry for another 3-minutes.
Transfer cooked noodles or rice cakes to the pan with chili sauce and mix everything on high heat for a minute. Transfer to a platter, garnish with reserved scallion greens and happy snacking
*NOTE: you can just execute Step-2 and keep the sauce to use whenever. Store in a cool dark place for 5-7 days or refrigerate upto a month