During a visit with my friend Sheena, many years ago, she whipped up this most delicious thing that she referred to as "spicy noodle sauce". I'm not sure where the recipe came from, but I made sure to get a copy of it. Then, for whatever reason, I only made it once or twice before it was inexplicably left to languish in my recipe binder. However, during a recent cupboard clean-out, I made the sauce again as part of a campaign to use up some aged rice noodles. I wondered if it would live up to my memory of it, if it would be as amazing now as I thought it was back then. And yes. It was. I had sauteed bok choy and tofu over noodles, but you could use this sauce as a dressing for a cold noodle salad, or maybe as a marinade. Try it and see - it's repertoire-worthy!
Spicy Noodle Sauce
Note: I've halved the quantities and tweaked the ingredients slightly.
Whisk together the following ingredients. The sauce should keep in the fridge for up to two weeks.
2 1/2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp chili sauce (I used sambal oelek)
1 tbsp sugar
1 tbsp sesame oil
1/2" chunk of ginger, minced
2 garlic cloves, minced
1/2 tsp chili flakes
2 tbsp vegetable oil
In other food updates, The Last Crumb
is a new-ish bakery on Main Street. After only two visits there, I'm prepared to say it may just be on par with Thierry
(which is Vancouver's best bakery IMHO). It also turns out that The Last Crumb has afternoon tea on weekends; full report coming in April.
(By the way, this is a banana bread pudding with creme anglaise.)
And finally, the March cookie of the month