In Chines 炒面酱 means “fried noodle sauce,” pronounced Chǎomiàn jiàng. Like it’s Japanese adaptation Yakisoba Sauce, it’s a sauce used to fry noodles with.
These sauces have so many variations around the world it’s hard to keep track, each one heavily modified to fit the taste preference of the local dominant population.
In American Chinese cuisine for example, there are east coast versions and west coast versions of Chow Mein dishes; the west coast versions almost always being steamed. East coast variations where there are large metropolitan populations may be mistaken for chop suey. If you’re outside of major cities on the east coast the rural populations favor sauce driven Cantonese stir-fry, which is thick and spicy prepared Hong Kong style.
That’s what we’re going for in this sauce! That’s right American Chinese cuisine, inspired by east coast rural population demands which will work great for a Cantonese driven stir fry!
Oh and I’m a huge fan of soy sauce, I think it’s essential for cooking stir-fry. But if you’re not really into the saltiness of soy sauce as much feel free to tone it down some. So for example in this recipe I used 1/4 Cup Soy Sauce which is the same thing as 4 Tablespoons, so let’s say start with 2 Tablespoons instead and increase to your satisfaction from there… or season to taste from there in your wok as you stir-fry.
Comments and adjustments are welcome as always!
- 1/4 Cup Oyster Sauce
- 1/4 Cup Soy Sauce
- 1/4 Cup Huy Fong Chili Garlic Sauce (spicy ingredient)
- 1 teaspoon Brown Sugar 1 teaspoon Cornstarch (thickens sauce and makes it glossy)
- Add ingredients to mixing bowl.
- Combine ingredients with whisk until smooth.
- Transfer to storage container of choice. Sauce may be refrigerated for 6 days at no higher than 41 degrees Fahrenheit.