Spicy ginger sauce (for noodles)

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
3 tablespoons Rice vinegar
1½ tablespoon Low-sodium soy sauce
1 tablespoon Oriental sesame oil
2 teaspoons Minced peeled fresh ginger
2 Garlic cloves; minced
1 teaspoon Sugar
½ teaspoon Chili oil; -OR- Dried crushed red pepper
2 Green onions; thinly sliced
1 Carrot; peeled, shredded
½ Cucumber peeled, seeded, chopped
¼ cup Chopped fresh cilantro

Directions

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]

Whisk all ingredients to blend in large bowl. Refrigerate.

Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias

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