Noodle Dipping Sauce Recipes

SOBA NOODLE DIPPING SAUCE

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

NOODLE DIPPING SAUCE

Steps:

• Combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring just to a boil. Stir in the bonito flakes and immediately remove from the heat. Wait about 10 seconds for the flakes to get thoroughly soaked, and then strain. Let liquid cool to room temperature. Serve with cold soba noodles for dipping, along with scallions, grated daikon, quail eggs and natto if you have a taste for it.

TSUKEMEN (DIPPING NOODLES) RECIPE BY TASTY

Steps:

• Place water, bonito flour, soy sauce, sesame oil, chicken stock, and green onion in a small pan.
• Bring this mixture to a boil.
• Boil the noodles for Tsukemen, wash in cold water and cool it tightly.
• Feel free to add any other ingredients you might like.
• Enjoy!

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

SOBA NOODLES & DIPPING SAUCE

Steps:

• 1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
• 2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

GREEN TEA NOODLES WITH GOCHUJANG DIPPING SAUCE

Steps:

• Make the dashi:
• Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
• Make the dipping sauce:
• Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
• To serve:
• Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4-6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
• Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
• Do Ahead
• Dashi can be made up to 3 days in advance and refrigerated.

CHINESE DIPPING SAUCE

Steps:

• Mix together all the sauce ingredients in a bowl and stir well until combined.
• Cover and chill in the refrigerator, to allow the flavors to infuse, for at least 1 hour prior to serving.