GINGER ORANGE SAUCE – ON UDON NOODLES

Ginger orange sauce with noodles

This ginger orange sauce is a delicious addition to any asian inspired meal. We used this sauce to make an incredible orange ginger “beef” noodle! Sweet sauces like this work well with so many different dishes. We are learning to use more citrus flavours in Asian cooking. A while back we made lemon tofu which featured a sweet lemon sauce, created to replicate the popular Chinese food dish “lemon chicken.” The combination of garlic, ginger and citrus creates such a bold flavour profile.

This sauce can be used to flavour tofu, rice, noodles or any vegetable you can dream of! It’s great to have some staple sauces and spices you can utilize when you are creating a certain dish. When we cook Indian style dishes, as you can imagine, it usually calls for curry powders, turmeric or masala. The same goes for any culture! Asian food usually involves ginger, garlic, citrus and lots of fresh ingredients. We hope you find this ginger orange sauce as delicious as we do! We will definitely be utilizing it for many recipes.

*We used the President’s Choice Beefless Strips for this meal and they were so good! They have both a great texture and taste.

GINGER ORANGE NOODLE SAUCE

Recipe by plantbasedrelationshipCourse: Lunch
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • ¾ cup of fresh squeezed orange juice

  • ½ tsp of orange rind (grated very fine)

  • 1 tbsp of soy sauce or coconut aminos

  • 2 tbsp of maple syrup

  • 2 tbsp of avocado oil

  • ¼ tsp of salt

  • ¼ tsp of pepper

  • ½ tsp of sriracha

  • 1 tsp of grated ginger

  • 3 cloves of garlic (finely diced)

  • a pinch of cornstarch

  • ½ an onion (finely diced)

Directions

  • Get a medium saucepan heated on medium heat and add your avocado oil.
  • Next, add your diced onions, garlic and ginger. Cook until your onions become transparent.
  • Add your orange juice, orange rind, maple syrup, soy sauce, sriracha, salt and pepper. Lower heat and cook for a few minutes until it begins to bubble.
  • Sprinkle in a dash of cornstarch. This just helps to condense your sauce and make it into that classic sticky viscosity!
  • If your sauce condenses too much, just add a few tablespoons of water. This sauce has some powerful flavours so don’t worry about it becoming too watered down.
  • Remove from heat and add to your favourite noodle or veggie dishes! Enjoy.

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