Simple Spicy Udon Sauce
How to Make It
In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth to make a slurry.
In a medium saucepan, combine the oyster sauce, hoisin sauce, Shaoxing wine, vinegar, sambal oelek, soy sauce, sugar, sesame oil, and fish sauce. Whisk together and bring to a boil over medium-high heat. Add the cornstarch slurry and whisk continuously for 20 seconds, or until the sauce thickens. Remove from the heat.
The Udon Sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using. (It will be thick and gelatinous.)
Wok-Charred Udon Noodles with Chicken and Bok Choy from Myers + Chang At Home by Joanne Chang and Karen Akunowicz. Copyright © 2017 by Joanne Chang and Karen Akunowicz. Used by permission of Houghton Mifflin Harcourt. All rights reserved.