Best Noodle Dipping Sauce Recipes

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SOBA NOODLE DIPPING SAUCE



Soba Noodle Dipping Sauce image

This is a good basic recipe to use as a dip for cold soba noodles. It may need to be diluted slightly with water, depending on preferences.

Provided by Jen in Victoria

Categories     Japanese

Time 5m

Yield 1/2 cup, 3-4 serving(s)

Number Of Ingredients 6

1/4 cup light soy sauce
1/4 cup mirin
2 tablespoons seasoned rice wine vinegar
1/2 teaspoon garlic
1/2 teaspoon ginger
1 green onion, chopped

Steps:

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

Nutrition Facts : Calories 27.6, Fat 0.1, Sodium 1489.4, Carbohydrate 3.3, Fiber 0.4, Sugar 0.8, Protein 2.8

CRAB CHA GIO WITH SPICY MANGO DIPPING SAUCE AND CRAB NOODLE SALAD (THE EASIER DISH)



Crab Cha Gio with Spicy Mango Dipping Sauce and Crab Noodle Salad (the Easier Dish) image

Provided by Ming Tsai

Categories     appetizer

Time 45m

Yield 10 to12 spring rolls or 4 smal

Number Of Ingredients 19

2 pounds Maine crab leg meat, picked clean
2 cups, rehydrated mung bean noodles, cut into 2 to 3-inch lengths
1/2 cup sliced scallions, green part only
2 serrano chiles, de-stemmed and minced
1/4 cup chopped cilantro
2 tablespoons fish sauce (3 Crab)
2 limes, juiced
1/2 bunch picked Thai basil leaves
1 package (12-inch) ban trang, rice paper
Salt and black pepper, to taste
1 head red leaf lettuce
1/2 bunch fresh mint
1 ripe mango, peeled, roughly chopped
1 large shallot, peeled and roughly chopped
1 tablespoon rice vinegar
1 tablespoon sambal
1 orange, juiced
2 tablespoons canola oil
Salt and black pepper, to taste

Steps:

  • In a large, chilled bowl, mix together the crab, noodles, scallions, chiles, cilantro, fish sauce, lime juice and basil. Check for seasoning. At this point, you have the Crab Salad finished. You can drizzle a little of the mango sauce to complete the plating. Now to finish the cha gio. Take the same mixture and roll it in rehydrated rice paper. Let rest, seam side down for 2 minutes. Fry at 375 degrees until golden brown.
  • PLATING Slice the cha gio on the bias and plate on a very small mound of the filling. Serve the sauce in a soy sauce dish. Use the red leaf lettuce to pick up the hot cha gio with your fingers. Garnish with the fresh mint.
  • In a blender, add the mangoes, shallots, vinegar, sambal and juice. Blend at high speed and add the oil. Season and check for seasoning.
  • BEVERAGE Tropical Sauvignon Blanc (NZ)

NOODLE DIPPING SAUCE



Noodle Dipping Sauce image

Provided by Food Network

Time 15m

Number Of Ingredients 10

2 1/2 cups dashi or light chicken stock
1/2 cup plus 2 tablespoons dark soy sauce
4 tablespoons mirin
1 teaspoon sugar
1 ounce dried bonito flakes
Cooked, cold soba noodles
Thinly sliced scallions
Grated daikon
Quail eggs
Natto (optional)

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.

CRISPY NOODLE WRAPPED PRAWNS WITH RICE WINE DIPPING SAUCE



Crispy Noodle Wrapped Prawns With Rice Wine Dipping Sauce image

This is a very stylish starter. It's ideal for a dinner party menu. Try to get your prawns from a chinese grocer or a local fidh monger, as the ones in the supermarket are to tiddly for this dish.

Provided by Lene8655

Categories     Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

75 g dried fine, Chinese egg noodles
1 small mango, skinned, stoned and thinly sliced
12 large prawns, raw, shell on, headless, each about 8 cm
salt
vegetable oil, for deep frying
5 tablespoons rice wine vinegar
3 tablespoons caster sugar
1 red birds eye chile, very thinly sliced, seeds and all

Steps:

  • Begin by making the dipping sauce: place the vinegar and the sugar in a small pan and bring to the boil, stirring until the sugar dissolves. Remove from the heat, add the sliced chilli and leave to cool completely. If you want to get ahead, the sauce can be made a day or two before you need it, then keep covered in the fridge.
  • Cook the egg noodles in a pan of boiling water. Drain well, then cool in cold water and then drain again. Gently heat 5cm of oil in a deep pan.
  • Shell the prawns, leaving the tail section intact. Pass a short bamboo skewer through the prawn from top to tail. Place a slice of mango on each prawn and season with a little salt. Gather about six strands of noodle and wrap them around the prawn to secure together the prawn and the mango. Repeat to make 12 prawn sticks.
  • Testthe oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2-3 minutes until the noodles are crisp and the prawns are pink. Drain on kitchen paper and serve hot with small bowls of the dipping sauce. You may choose to slid the prawns off the sticks before serving, or leave them on. Decorate with sprigs of corriander and wedges of lime, to serve.

Nutrition Facts : Calories 2135.5, Fat 24.1, SaturatedFat 6.4, Cholesterol 469.2, Sodium 215.3, Carbohydrate 399.5, Fiber 18.8, Sugar 29.2, Protein 78.5

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