Citrus Szechuan Noodle Bowl Sauce

Name: Citrus Szechuan Noodle Bowl Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 1 cup servings, 4-6 serving(s)
Ingredients: 591.47 ml orange juice (preferably fresh-squeezed); 236.59 ml pineapple juice; 177.44 ml soy sauce; 59.14 ml brown sugar; 44.37 ml squeezed lemon juice; 29.58 ml hot chili sauce (or more, if you want this dish to be at all spicy...see review by Amanda in Oz); 29.58 ml molasses; 29.58 ml rice wine vinegar; 7.39 ml ginger powder; 44.37 ml cornstarch; 118.29 ml water

Submitted by FLKeysJen

"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."

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photo by Sharon123

Ready In:: 20mins
Ingredients:: 11
Yields:: 4 1 cup servings
Serves:: 4-6

ingredients

591.47 ml orange juice (preferably fresh-squeezed)
236.59 ml pineapple juice
177.44 ml soy sauce
59.14 ml brown sugar
44.37 ml squeezed lemon juice
29.58 ml hot chili sauce (or more, if you want this dish to be at all spicy...see review by Amanda in Oz)
29.58 ml molasses
29.58 ml rice wine vinegar
7.39 ml ginger powder
44.37 ml cornstarch
118.29 ml water

directions

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.
Blend cornstarch into water and add to sauce.
Bring to a full boil, stirring often, for at least one minute or until thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.

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Reviews

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
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
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