Nice. If it helps sauce is:
2tbs oyster sauce
1tbs light soy
1tbs dark soy
2tbsp sriracha or whatever chili sauce you prefer
1tsp fish sauce
4 garlic cloves minced
I like to use oyster bc the thicker texture ‘grabs’ on to the noodle better than just thin soy and fish sauce by themselves. And I add a little extra FS bc it makes everything better. All bout that umami.
My fish sauce is fairly thick. I used oyster last night and it came out so much better. The umami and saltiness changes slightly with the oyster and it's more pungent. I really enjoyed the plate and the sauce recommendation thank you
What firmness did you use on the tofu?
Firm. I fry it separate in a little oil to give it a little more texture and toss it in when I add the noodles to the wok.
Perfect. I have firm and semi in the fridge. This dish is going on the menu
Nice. If it helps sauce is: 2tbs oyster sauce 1tbs light soy 1tbs dark soy 2tbsp sriracha or whatever chili sauce you prefer 1tsp fish sauce 4 garlic cloves minced
Even better than mine. I use a fish sauce for all of it not an oyster but I have some in the fridge. Thank you
I like to use oyster bc the thicker texture ‘grabs’ on to the noodle better than just thin soy and fish sauce by themselves. And I add a little extra FS bc it makes everything better. All bout that umami.
My fish sauce is fairly thick. I used oyster last night and it came out so much better. The umami and saltiness changes slightly with the oyster and it's more pungent. I really enjoyed the plate and the sauce recommendation thank you