Recipe - Thai Sauce For Noodles

2 tablespoon Lowsodium soy sauce
2 Tablesppoons rice wine or
rice wine vinegar
1 teaspoon Sesame oil
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
1 teaspoon Hot chili paste (you can
omit if you don't like hot
sauce, but I do)
1 teaspoon Sugar

You can mix a double or triple batch of this and keep it in a jar in the
refrigerator. Drain the noodles, put them back in the pan, pour about 1/4
cup of sauce over them, then heat them through and let the sauce reduce a
little bit.

Posted to Digest eatlf.v097.n023 by Lyn Belisle belisle@tenet.edu on Jan
22, 1997.