Eight Sauces for Noodles

Ingredients

• 150 g Dry noodles (cook separately; each sauce is intended for about 150–180 g of noodles)
• 2 EL Creamy peanut sauce: smooth peanut butter
• 1 EL Creamy peanut sauce: soy sauce
• 1 EL Creamy peanut sauce: lime juice
• 1 TL Creamy peanut sauce: honey
• 1 TL Creamy peanut sauce: Sriracha
• 2 EL Creamy peanut sauce: warm water (adjust the amount according to the desired consistency)
• 1.5 EL Sesame-garlic sauce: soy sauce
• 1 EL Sesame-garlic sauce: toasted sesame oil
• 1 EL Sesame-garlic sauce: rice vinegar
• 1 TL Sesame-garlic sauce: honey
• 1 Sesame-garlic sauce: garlic (small clove, finely grated)
• 2 EL Sesame-garlic sauce: warm noodle water
• 1 EL Chili crisp sauce: chili crisp (adjust the amount according to the desired heat level)
• 1 EL Chili crisp sauce: soy sauce
• 1 EL Chili crisp sauce: rice vinegar
• 1 TL Chili crisp sauce: toasted sesame oil
• 1 TL Chili crisp sauce: honey
• 0.5 Tasse Coconut curry sauce: coconut milk
• 1 TL Coconut curry sauce: Thai red curry paste (adjust the amount according to the desired heat level)
• 1 TL Coconut curry sauce: soy sauce
• 1 TL Coconut curry sauce: brown sugar
• 2 TL Coconut curry sauce: lime juice
• 2 EL Lemon-tahini sauce: tahini
• 1.5 EL Lemon-tahini sauce: lemon juice
• 1 TL Lemon-tahini sauce: olive oil
• 0.5 Lemon-tahini sauce: garlic (small clove, finely grated)
• 0.25 TL Lemon-tahini sauce: salt
• 3 EL Lemon-tahini sauce: warm water (add gradually until the sauce is creamy and pourable)
• 1.5 EL Miso butter sauce: unsalted butter (softened)
• 1 EL Miso butter sauce: white miso
• 1 TL Miso butter sauce: soy sauce
• 0.5 TL Miso butter sauce: ginger (grated)
• 3 EL Miso butter sauce: hot noodle water
• 1 EL Sweet-and-spicy gochujang sauce: gochujang
• 1 EL Sweet-and-spicy gochujang sauce: soy sauce
• 1 EL Sweet-and-spicy gochujang sauce: rice vinegar
• 2 TL Sweet-and-spicy gochujang sauce: honey
• 1 TL Sweet-and-spicy gochujang sauce: toasted sesame oil
• 2 EL Sweet-and-spicy gochujang sauce: warm water
• 0.33 Tasse Creamy tomato-garlic sauce: passata
• 0.25 Tasse Creamy tomato-garlic sauce: heavy cream
• 1 TL Creamy tomato-garlic sauce: olive oil
• 1 Creamy tomato-garlic sauce: garlic (small clove, minced)
• 0.25 TL Creamy tomato-garlic sauce: dried oregano
• Creamy tomato-garlic sauce: salt (to taste)
• Creamy tomato-garlic sauce: black pepper (to taste)

Steps

1. 1

   Cook the noodles separately according to the package instructions. Reserve some warm noodle water if needed; each sauce is intended for two servings with about 150–180 g of dry noodles.

2. 2

   For the creamy peanut sauce, whisk together the peanut butter, soy sauce, lime juice, honey, Sriracha, and 2–4 tbsp warm water until smooth. Toss with the hot noodles.

3. 3

   For the sesame-garlic sauce, combine the soy sauce, sesame oil, rice vinegar, honey, and finely grated garlic with 2 tbsp warm noodle water. Pour over the hot noodles and toss.

4. 4

   For the chili crisp sauce, stir together the chili crisp, soy sauce, rice vinegar, sesame oil, and honey. Add to the hot noodles and toss well.

5. 5

   For the coconut curry sauce, simmer the coconut milk, curry paste, soy sauce, and brown sugar in a saucepan for 3–4 minutes.

6. 6

   Stir the lime juice into the coconut curry sauce. Pour the sauce over the noodles and toss.

7. 7

   For the lemon-tahini sauce, whisk together the tahini, lemon juice, olive oil, grated garlic, and salt. Gradually incorporate the water until the sauce is creamy and pourable.

8. 8

   For the miso butter sauce, whisk together the softened butter, white miso, soy sauce, grated ginger, and hot noodle water until the butter has melted and the sauce is smooth. Immediately toss with the hot noodles.

9. 9

   For the sweet-and-spicy gochujang sauce, whisk together the gochujang, soy sauce, rice vinegar, honey, sesame oil, and warm water. Pour over the hot noodles and toss.

10. 10

    For the creamy tomato-garlic sauce, gently cook the garlic in the olive oil over low heat for 30 seconds.

11. 11

    Add the passata and oregano and simmer for 5 minutes. Season with salt and black pepper to taste.

12. 12

    Stir in the cream and heat the sauce through. Pour over the noodles and serve.

Notes

The source lists eight alternative sauces for the same serving of noodles, not one combined sauce. The noodle quantity is given as 150–180 g; the cooking time and preparation method for the noodles themselves are not specified. Add water to the sauces as needed to reach the desired consistency.

Nutrition per serving

• noodles
• vegetarian
• quick
• sauces
• Asian-inspired
• optionally vegan depending on ingredients