Homemade Yakisoba Sauce

• porcje: 1 serving
• całkowity czas: 5 minutes

Składniki

3 Tbsp oyster sauce (if you‘re allergic to shellfish or vegetarian, use Lee Kum Kee Vegetarian Stir-Fry Sauce)

2 Tbsp ketchup

1½ Tbsp soy sauce

1½ Tbsp sugar (to taste)

7 Tbsp Worcestershire sauce (use vegan Worcestershire sauce for vegan/vegetarian)

Wskazówki

Gather all the ingredients.

In a mason jar or bowl, whisk together 3 Tbsp oyster sauce, 2 Tbsp ketchup, 1½ Tbsp soy sauce, and 1½ Tbsp sugar until well combined and the sugar is dissolved.

Add 7 Tbsp Worcestershire sauce (I use Lea & Perrins brand) and whisk it all together. It‘s important to taste the sauce and adjust the seasoning, if needed. For example, some ketchup is sweeter than others, so adjust the amount of sugar to taste. Keep in mind that you will be using this sauce for the noodles, so the flavor should be strong and not bland.

To Serve

The Homemade Yakisoba Sauce is now ready to use. Try different variations of these stir-fried noodles including classic Yakisoba, Vegetable Yakisoba, Yakisoba Pan, Shio Koji Yakisoba, and Yakisoba with Malony Glass Noodles.

To Store

You can store the sauce in a mason jar or airtight container for up to a month.

Wartości Odżywcze

• Wielkość Porcji: 0.75 cups
• Kalorie: 241 kcal
• Tłuszcz Całkowity: 0.2 g
• Tłuszcz Nasycony: 0.02 g
• Tłuszcz Nienasycony: 0.14 g
• Sód: 4733 mg
• Węglowodany Całkowite: 58 g
• Błonnik Pokarmowy: 0.3 g
• Cukry Całkowite: 36 g
• Białko: 3 g