All-Purpose Noodle Stir Fry Sauce

Ingredients

For the Sauce Base

• 1/2 cup low-sodium soy sauce
• 1/4 cup Chinese black vinegar
• 2 tablespoons oyster sauce

Optional Add-Ins

• 1.5 teaspoons granulated garlic
• 1/4 teaspoon ground ginger
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 1 tablespoon granulated sugar

For Thickening

• 1 tablespoon cornstarch
• 2 tablespoons cold water

First, Make the Sauce Base

The most important part of this recipe is getting the base right. In a small bowl or a jar, whisk together the low-sodium soy sauce, Chinese black vinegar, and oyster sauce until they are fully combined.

This mixture on its own is a great, simple sauce. You can add any or all of the optional ingredients now to build more flavor. The granulated sugar will balance the vinegar’s sharpness, while the garlic, ginger, and chili flakes will add aromatic heat.

How to Use and Thicken the Sauce

This sauce is best used at the very end of cooking your stir-fry. Once your noodles, protein, and vegetables are cooked through in the wok or skillet, pour in enough sauce to coat everything.

If you want a thicker, glossier sauce that clings to the noodles, you’ll need to use the cornstarch slurry. In a separate small bowl, mix the cornstarch and cold water together until the cornstarch is completely dissolved.

While the stir-fry is simmering over medium heat, give the slurry a final stir and pour it in slowly while stirring everything in the pan. The sauce will bubble and thicken almost immediately. Let it cook for another 30 seconds to a minute to cook off any starchy taste, then serve right away.

All-Purpose Noodle Stir Fry Sauce

prep time:5 minutes mins

cook time:2 minutes mins

total time:7 minutes mins

This is the stir-fry sauce I keep in my fridge all week – just 3 ingredients that work with any noodle, any protein, any vegetable. It's balanced right out of the jar, takes seconds to make, and you'll actually use up all the ingredients instead of buying some specialty sauce you'll never touch again.

Print Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

For the Sauce Base

• ▢ 1/2 cup low-sodium soy sauce
• ▢ 1/4 cup Chinese black vinegar
• ▢ 2 tablespoons oyster sauce

Optional Add-Ins

• ▢ 1.5 teaspoons granulated garlic
• ▢ 1/4 teaspoon ground ginger
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 1 tablespoon granulated sugar

For Thickening

• ▢ 1 tablespoon cornstarch
• ▢ 2 tablespoons cold water

Instructions

• Whisk together soy sauce, black vinegar, and oyster sauce in a small bowl.
• Stir in garlic, ginger, sesame oil, red pepper flakes, and sugar if using.
• Mix cornstarch and cold water in separate small bowl until dissolved.
• Add sauce to cooked stir-fry ingredients in pan.
• Pour in cornstarch slurry while stirring over medium heat.
• Cook 30-60 seconds until thickened and glossy.

Notes

Best added at end of cooking. Makes enough sauce for 4 servings of stir-fry.