6 Versatile Homemade Sauces for Noodles, Marinades, and Dips

Sweet & Spicy Sauce: 1/2 cup each of red chili, water, sugar, white vinegar; 1 tsp each of fish sauce, minced garlic; 1 tbsp cornstarch. Dissolve, then add cornstarch slurry and thicken. Great with fried foods, spring rolls, potstickers, cold noodles. Garlic Chili Oil: 1 cup oil, 1/4 cup dried chili flakes, 6 cloves minced garlic, 1 whole shallot, 1 tbsp soy sauce, 1/2 tsp each salt & five-spice powder, 1 tbsp white sesame seeds. Gently fry garlic and shallots until fragrant, let cool, then mix in remaining ingredients. Perfect for noodles, rice, dumplings, and green vegetables. Sweet & Sour Sauce: 1/2 cup pineapple juice, 1/4 cup each of rice vinegar & ketchup, 1/3 cup brown sugar, 1 tbsp soy sauce, 1 tbsp cornstarch, 2 tbsp water. Bring to a boil, then add cornstarch slurry and thicken. Use for sweet and sour ribs, fish, or General Tso's chicken. Spicy Orange Sauce: 1 tbsp orange zest, 2 tbsp soy sauce, 1/2 cup honey, 2 tbsp rice vinegar, 2 tsp chili flakes, 2 cloves minced garlic, 1 tbsp minced ginger, 1 tbsp cornstarch, 2 tbsp water. Sauté aromatics, then add cornstarch slurry and thicken. Pairs well with chicken and pan-seared salmon. Honey Garlic Sauce: 1/2 cup honey, 1/4 cup soy sauce, 4 cloves minced garlic, 1 tbsp rice vinegar, 1 tbsp cornstarch, 2 tbsp water, 1 tsp minced ginger. Cook, then add cornstarch slurry and thicken. Brush on chicken wings, pork ribs, or stir-fry with shrimp and tofu. Teriyaki Sauce: 1/2 cup soy sauce, 2 tbsp brown sugar, 1 tbsp each minced ginger & garlic, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin, 1/4 cup water, 3 tbsp cornstarch. Dissolve brown sugar, then add cornstarch slurry and thicken. For teriyaki chicken, beef, salmon, or tofu. Let cool and store in a dry, airtight container in the refrigerator. No preservatives; make small batches and consume quickly. Discard if it smells off, bubbles, or changes color.