How to Make a Homemade Thai-style Sauce for Chilled Noodles
- 2 portions Chinese-style noodles
- 8 slice Boiled chicken ham
- 2 Medium-sized sweet tomatoes
- 1 Cucumber
- 1/2 pack Daikon radish sprouts
- 1 as required Coriander leaves (optional)
- 1 as required * Roasted sesame seeds
- 1 as required * Ra-yu
- 3 tbsp Sweet chilli sauce
- 1 tbsp Chinese chicken stock granules
- 2 tbsp Vinegar
- 1 1/2 tbsp Lime or lemon juice
- 3 tbsp Fish sauce
- 1 tbsp Honey (or sugar)
- 3 tbsp Boiling water
- 120 ml Still water
- For the Thai-style sauce Dissolve the Chinese chicken stock granules in boiling water.
- Add the remaining seasonings.
- Adjust the amount of honey and vinegar.
- Adjust the saltiness with fish sauce.
- Chill in the fridge until required.
- If shop-bought chilli sauce is not available, make your own.
- For the chilled noodles Peel the cucumber and julienne thinly.
- Cut the daikon radish sprouts in half.
- Chop the coriander leaves roughly.
- Slice the tomatoes and chicken ham (or poached chicken) thinly.
- You can use char siu pork or your usual ham instead.
- My family like the noodles with plenty of vegetables and toppings.
- I cover the noodles with cucumber and daikon radish sprouts.
- Top the noodles with the vegetables and toppings and pour over the Thai-style sauce.
- I am not so keen on coriander leaves, so I use mitsuba instead.
- for Ham-style poached chicken.
- for juicy poached chicken
- Related recipefor sesame sauce for chilled Chinese-style noodles
- Related recipefor soy sauce based sauce for chilled Chinese-style noodles
- Related recipefor cappellini style chilled noodles
- Related recipefor Korean-style chilled noodles
- Related recipefor Mexican-style chilled noodles with salsa
noodles, chicken ham, tomatoes, cucumber, pack daikon radish, sesame seeds, sweet chilli sauce, granules, vinegar, lemon juice, sauce, honey, boiling water, still
Taken from cookpad.com/us/recipes/156397-how-to-make-a-homemade-thai-style-sauce-for-chilled-noodles (may not work)