Ingredients
For the Stir-fry
- 300g stir-fry veg
- 2 portions of egg noodles
- 1 tsp sesame oil
For the Sauce
- ½ tsp sesame oil
- 1 tsp brown sugar
- 1 tbsp water
- 1 tbsp runny honey
- 1 tsp rice wine vinegar
- 1 tsp mirin
- 1 tbsp dark soy sauce
- 1 tsp lemon juice
- ¼ tsp chilli flakes
- 1 tsp paprika powder
- Pinch of salt
- 1 tbsp chilli oil
The Method
- Start by making your sauce: Add ½ tsp sesame oil, sugar and diced onion to a pan and caramelise for 5 minutes
- Add the other ingredients bit by bit, stirring regularly over a low heat
- You might want to add an extra 100ml of water if the sauce seems too thick
- Simmer for 10minutes — if the sauce doesn’t seem reduced enough, add some cornflower (1 tsp) to thicken
- Heat 1 tsp sesame oil in a wok, add the veg and toss for 2 minutes
- Add the noodles or rice and stir in
- Stir in the sauce and serve
About
This is Tom’s favourite stir-fry sauce. It’s a bit of a franken-sauce, originally based on a Kung-Po and Korean BBQ sauce and developed over time with ‘whatever was in the cupboard’.
You can make it more or less spicy by altering the number of chilli flakes and it works just as well with rice instead of noodles.