Yakisoba Sauce Recipe
This delicious sauce can be added to your yakisoba whether you are making it on a Blackstone Grill or on your stovetop. You can substitute ingredients to make it allergy friendly.
Equipment
- Pint Size Canning Jar with Lid and Ring
- Fork or small whisk
Ingredients
- 3 T. ketchup
- 3 T. Extra Virgin Olive Oil
- 3 T. red wine vinegar or rice wine
- 3 T. worcestershire sauce
- ¼ c. soy sauce (substitute coconut aminos for allergies)
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 1 T. garlic
- 1 tsp. ginger, fresh
- Pinch red pepper flakes (optional)
- 1 T. honey (optional)
OTHER ADD-IN OPTIONS:
- chives
- sesame seeds
- hoisin sauce
- oyster sauce
- rice vinegar
- sesame oil (would be preferred over Extra Virgin Olive Oil)
- lime juice
Instructions
- Finely chop fresh ginger.
- Combine all ingredients in a glass jar.
- Mix well.
- Store in the refrigerator for up to one week.
Notes
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
Serving: 4MealsCalories: 216kcalCarbohydrates: 41gProtein: 6gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gSodium: 4204mgPotassium: 154mgFiber: 1gSugar: 28gVitamin A: 3IUVitamin C: 0.3mgCalcium: 16mgIron: 2mg