Citrus Szechuan Noodle Bowl Sauce

Total Time
Prep 10 mins
Cook 10 mins

This sweet sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed red bell peppers, onions and green beans or sugar snap peas and thick canton noodles. They use Sriracha brand hot sauce. From The Grit Cookbook.

Ingredients Nutrition


  1. In a two quart saucepan, combine all ingredients except cornstarch and water; place over medium high heat and stir occasionally until mixture begins to simmer.
  2. Blend cornstarch into water and add to sauce.
  3. Bring to a full boil, stirring often, for at least one minute or until thickened.
  4. Remove from heat and serve over the vegetables, noodles and protein of your choice.
Most Helpful

I made this up to go with salmon and it was delicious! I did play with it a little, adding some hoisin sauce and spicy brown sauce to give it a little more body. Thanks for a yummy sauce for my fish! Made for the Asian forum -Sauces!

Sharon123 April 12, 2009

I really like sweet sauces, so this was just right down my alley! The only change I made was to cut the hot chili sauce back to slightly more than 1 tablespoon! Served over a mix of brown rice, peas & diced chicken breast, IT'S VERY TASTY ~ Just the kind of sauce that satisfies my sweet tooth! [Tagged, made & reviewed for one of my vegan partners in the Vegetarian/Vegan Recipe Swap 3]

Sydney Mike October 19, 2008

This sauce made a nice noodle dish, but it was a bit sweeter than we normally like. It didn't have that nice Szechuan spiciness to balance it out (I used the Sriracha brand as suggested). I served it over some tofu, stir-fried carrots, chili peppers, onions, celery and canton noodles. Thanks Jen!

AmandaInOz April 28, 2008