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Sweet, Aromatic Soy Sauce Noodles

The nicely balanced Sichuan sauce (just the right amount of heat) is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. Or use it as a dipping sauce for your favorite dumplings.

  • Total Time:
  • Servings: 6 to 8

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  • 2/3 cup water
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/3 cup dark soy sauce
  • One 1 1/2-inch piece of peeled fresh ginger, crushed, plus 1 tablespoon finely chopped peeled fresh ginger
  • 1/3 cinnamon stick
  • 1 star anise pod
  • 1/2 teaspoon fennel seeds, crushed
  • 1 1/4 teaspoons Sichuan peppercorns
  • 2 tablespoons peanut butter
  • 1 tablespoon toasted sesame oil, plus more for serving
  • 1 tablespoon unseasoned rice wine vinegar, plus more for serving
  • 1 garlic clove, sliced
  • 1 pound fresh or dried thin egg noodles—cooked, drained and cooled
  • 1 small bunch of scallions, thinly sliced
  • Chile paste or hot sauce, for serving


  1. In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil. Reduce the heat to moderate and simmer for about 20 minutes. Strain the sauce through a fine sieve; discard the solids.
  2. In a blender, puree the sauce with the peanut butter, 1 tablespoon of sesame oil, 1 tablespoon of vinegar, chopped ginger, garlic and the remaining 1/4 teaspoon of Sichuan peppercorns. In a large bowl, toss the noodles with the sauce and scallions. Serve with sesame oil, vinegar and chile paste on the side.

Make Ahead

The sauce can be refrigerated for up to 1 week.

Contributed By Photo © Madeleine Hill

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