Yakisoba sauce

Yakisoba sauce(Japanese: 焼きそばソース, rH. Sōsu yakisoba, Shosu yakisoba) is a Japanese sauce for fried noodles. "" is a very popular dish in Japan. Despite the word “soba” (a type of noodle made from buckwheat flour) in the name of the dish, the dish is prepared from Ramen noodles. The sauce itself consists of five components:

• Worcestershire sauce;
• oyster sauce;
• light soy sauce;
• ketchup;
• white sugar.

The sauce is dark in color and thick, has a salty-sweet taste with a slight hint of sourness, somewhat reminiscent of Tonkatsu sauce in taste. Perhaps due to the presence in both sauces of the famous British Worcestershire sauce, which is very popular in Japan.

Yakisoba sauce is ideal for all kinds of fried noodle dishes. Truly, “assemble your own box of noodles.” The main ingredients are Ramen noodles and Yakisoba sauce. And what to use as toppings (these are various additives to fried noodles, at the request of the cook and the eater) - the refrigerator will tell you. Anything you like and whatever you found in the depths of the refrigerator will go. Meat (pork, beef, chicken), seafood (shrimp, squid, etc.), vegetables (onions, green onions, white cabbage, Chinese cabbage, Chinese cabbage pak choi, carrots, etc.), firm tofu, sprouts soy or mung bean, shiitake mushrooms (xianggu). The more toppings, the richer the taste of the finished dish. But the most important decoration of this dish is the sauce; it is this that sets the final taste of the finished treat, and the toppings only add their own flavor notes.

In Japan (and in Asia in general) people don’t really like to cook at home; people mostly eat in countless catering establishments, of which there are plenty everywhere. This is cheap and does not take up such precious time for cooking at home. The sauce can be bought in any supermarket (this is in Southeast Asia), in specialized online stores (in Russia) or made yourself. There is absolutely nothing complicated. All you need is the necessary ingredients and a couple of minutes of free time. Let's assume they are available.

Then take (you will get approximately 180-185 ml of Yakisoba sauce):

• Worcestershire sauce - 4 tbsp,
• oyster sauce - 4 tbsp.,
• ketchup (regular, not spicy) - 4 tbsp.,
• light soy sauce - 2 tsp,
• granulated white sugar - 2 tsp.

Take a bowl of suitable volume and place all the ingredients listed above in it.

Then stir the contents of the bowl until the sugar dissolves.

The sauce is ready.

You can use it immediately, but it will still be better if it stands in the refrigerator for a couple of hours so that its components “make friends” with each other. For fried Yakisoba noodles(from about 150 g of dry noodles) you need about 2-3 tbsp. ready sauce. The sauce is added at the very end of cooking, and then the contents of the wok are stirred and served.

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Sauce for frying rice noodles Sen Soi 80g

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Sauce for frying rice noodles in Thai "PAD THAI SAUCE" metal. 80 g package

One of the most popular dishes of Thai cuisine is pad thai (or pad thai). These are rice noodles, fried or steamed, with various vegetables, nuts, seafood and so on. There are a great many variations of this dish. But its main characteristic always remains its magnificent spicy taste, combining the most unimaginable shades, and a very appetizing appearance.

To prepare Pad Thai, considerable skill is required to weave all the variety of flavors of the products that make up this dish into an intricate and exquisite wreath. However, don't despair. You can easily prepare this dish with the special Pad Thai Sen Soi Premium sauce. After all, this sauce already contains all the necessary ingredients in the right proportions - natural soy sauce, exotic tamarind puree, pineapple pieces and pineapple juice, delicious oyster sauce, mushrooms and traditional Thai cuisine spices - chili pepper, black pepper, fresh onions and garlic . It will simplify the task for a novice cook, and will delight a sophisticated gourmet by precisely meeting all the requirements of oriental cuisine. Enjoy your meal.

Product composition: water, sugar, tamarind puree, soy sauce (water, soybeans, wheat, salt, sugar), sunflower oil, salt, rice vinegar, canned pineapples, pineapple juice, fresh: onions, garlic; oyster sauce (water, soy sauce, salt, sugar, starch, fresh oyster extract, preservative: potassium sorbate), starch, dried mushrooms, citric acid, black pepper, flavor enhancer: monosodium glutamate, chili pepper, stabilizer: xanthan gum, preservatives: sodium benzoate, potassium sorbate.

Nutritional value per 100g. product:
Proteins - 1.4 g; Fats - 4 g; Carbohydrates - 27.5 g.

Energy value per 100g: 151.6 kcal.
LLC "Sostra" 143514, Moscow region, Istrinsky district, Buzharovo village

We continue the series of articles about the legendary Japanese brand Ikari, a manufacturer of high-quality sauces for Japanese cuisine. In previous articles, we talked about the history of the Japanese and the products produced by this eminent manufacturer.
In this article we will talk about salad dips and other sauces.

It's worth starting with the sauce for the famous Japanese dish (Japanese: 焼きそば, rH. Yakisoba). Its main components are wheat Ramen noodles and Yakisoba sosu sauce (やきそば家ソース, rH. Yakishoba Sōsu), or, more simply, . Yakisoba literally means “fried noodles in sauce.” The sauce is dark in color and thick, has a salty-sweet taste with a slight hint of sourness, it is this that sets the main flavor of the entire dish. Yakisoba sauce enhances the flavor of stir-fried noodles and fried rice. Suitable for fried meat.

For lovers of Japanese cuisine, we can recommend it (Japanese: 醤油ごま, rH. Shōyu goma). This is, so to speak, a classic of Asian cuisine. The sauce goes well with fried meats, especially pork, such as Butaniku no shōyu gomaae (rH. Butaniku no shōyu gomaae). As a salad dressing, this sauce will decorate vegetable and seafood dishes, for example, white cabbage salad with scallops Kyabetsu to hotateno sarada (Japanese: キャベツとホタテのサラダ, rH. Kyabetsu to hotatenosarada). If you mix sesame sauce with sweet mirin rice wine and light miso paste (or a mixture of different miso pastes), you get a different salad dressing. With a richer taste. Proportions of ingredients to taste. The dressing can be used with sushi and noodles.

No less interesting (Japanese: お好み焼ソース, rH. Okonomiyaki sosu) - the manufacturer recommends using this sauce primarily with the famous Japanese dish Okonomiyaki (Japanese: お好み焼, rH. Okonomiyaki), or, as it is also called, Japanese pizza. The sauce goes well with Japanese fried Hambagu burgers (ハンバーグ, rH. Hanbāgu) or minced cutlets. These burgers are also used in Japanese hamburgers.

Fans of Japanese cuisine, and indeed of varied and tasty food in general, should definitely try another dressing sauce from Ikari - Wafu tamanegi (Japanese: 和風たまねぎ, rH. Wafū tamanegi), or. This is a ready-to-use sauce. The combination of flavors of onions, shiitake mushrooms, chicken and soy sauce perfectly complements dishes with chicken and vegetables. For example, Chikin roru (Japanese: チキンロール, rH. Chikinrōru). This sauce would be good with Japanese style stir-fried beef or as a dipping sauce for Shabu Shabu.

Experts from Ikari recommend Yuzu dressing sauce (Japanese: ゆず, rH. Yuzu) or. This sauce, which contains soy sauce, honey, vegetable oil, Yuzu zest (one of the varieties of tangerines growing in Japan) and fruit juice, is excellent as a dressing for various salads. But most of all, it will decorate Japanese cuisine such as Nabemono (Japanese 鍋物, rH. Nabemono). This type of dish is reminiscent of the Chinese samovar (Ho Guo) or the Japanese Shabu-shabu. In Japan there is even a saying “nabe o kakomu” (Japanese 鍋を囲む, rH. Nabe o kakomu), which literally means “sitting by the potty”, i.e. the warm relationship that leisurely eating from a nabe pot will create. Yuzu dressing sauce perfectly decorates vegetable salads with cold cuts, they are called Aemono (Japanese: あえもの, rH. A e mono). These are cold appetizers that are topped with sauce just before serving.

Another dressing sauce from Ikari is Mune shio remon (Japanese: 旨塩レモン, rH. Mune shio remon), or. This is a universal sauce that can be used as a standalone dressing or as an ingredient in a compound sauce, for example, with vegetable oil. The sauce will give the dishes a characteristic taste of salt and lemon. Goes great with boiled unleavened rice or a salad of fresh leafy vegetables. This sauce will decorate dishes made from steamed pork ribs, and steamed pork in general, and pasta salads (a popular appetizer in modern Japan).

Lovers of Chinese cuisine were not offended by their attention either. Ikari's assortment includes Tyuka sauce (Japanese: 中華, rH. Chūka) - . This sauce is for seafood lovers. The sauce contains extracts of scallop and oysters, as well as chicken. The sauce has a distinct sesame flavor and a barely noticeable tang. In Japan, this flavor combination is considered to best characterize Chinese cuisine. This sauce perfectly complements the taste of fried (including grilled) or steamed seafood.

Another sauce from Ikari is Itariam bacon fumi (Japanese: イタリアンベーコン風味, rH. Itarianbēkon fūmi), or. This sauce will add the taste of smoked bacon and a slight lemon flavor to popular pasta salads in modern Japanese cuisine, for example, Sarada pasuta (Japanese: サラダパスタ, rH. Sarada pasuta). The sauce goes well with potatoes and is recommended as a topping for cold appetizers with potato strips, for example, Jaga shaki sarada (Japanese: じゃがシャキサラダ, rH. Jaga shaki sarada).

In this article we will talk about how to prepare a noodle sauce called teriyaki. This classic Japanese sauce is a dark, thick syrup (sometimes thinned to a liquid) that is considered universal, as it goes with almost all dishes. Meat, fish, vegetables and mushroom dishes - all this can brighten up teriyaki. Next, we’ll talk about the cooking features and combination with noodles.

What is he like?

Japanese sauce can make any food spicy and juicy; it gives it a unique sweet and at the same time salty taste, as well as an attractive appearance. Based on it, you can prepare a marinade in which even the toughest meat becomes tender and soft after just two hours. Although the name scares many amateur cooks, preparing teriyaki sauce is extremely simple.

How is it prepared?

It may seem incredible, but the ingredients for the sauce can easily be found in the store.

The classic sauce is prepared this way: soy sauce, spices, sugar, honey, water, wine and pre-dissolved starch are mixed in a frying pan.

Typically, noodle sauce is made with soy sauce, cane (brown) sugar, Japanese rice wine called mirin, or sake. But since Japanese alcoholic drinks are a rare commodity, it would be quite logical to replace them with dry or dessert wine, vermouth, sherry or wine vinegar (1 tablespoon is enough).

During the cooking process, potato/corn starch, garlic, honey, ginger, and vegetable oil of your choice are added to teriyaki. Some recipes advise adding chicken or vegetable broth, pineapple, pepper, orange, sesame seeds, herbs and various spices.

There are various ways to prepare teriyaki, but since we are interested in the noodle sauce, in the sequel you will find the most common recipe intended specifically for this dish.

Teriyaki sauce is a space for culinary creativity, where you can vary the ingredients as you wish, change the processing and sequence of addition at your own discretion.

Cooking at home

Since the cost of store-bought sauce can cause outrage, we suggest you make it yourself.

We will need:

• 1 tbsp. a spoonful of white wine vinegar (1%);
• 200 ml soy sauce;
• 3 teaspoons dried ginger;
• 3 teaspoons potato starch;
• 3 teaspoons dried garlic;
• 10 cubes or 5 teaspoons of cane sugar;
• 4 teaspoons honey;
• 2 tbsp. spoons of refined vegetable oil of your choice;
• 150 ml water;
• glass container with lid.

The cost of all products will be within 300 rubles.

Cooking time will take no more than 15 minutes.

Step by step preparation of noodle sauce

First you need to turn on a medium flame under a frying pan or saucepan. Then gradually pour in the necessary ingredients.

First, pour in 200 ml of soy sauce, add sugar, ginger, garlic, one tablespoon of wine vinegar, 2 tablespoons of vegetable oil of your choice, 4 teaspoons of honey.

Mix everything. Continuing to stir, make sure that the sugar does not stick to the walls of the dish. All you have to do is wait until the noodle sauce boils.

Add dissolved starch to the boiling sauce. Mix well and turn off the heat.

If you suddenly feel like the sauce isn't thick enough, don't worry. You just need to wait 5-10 minutes, then it will have time to thicken and become denser.

Our sauce is ready! When it cools down, pour it into a glass container with a lid and store it in the refrigerator. Typically, teriyaki prepared according to this recipe is good to eat within one week.

Everyone who has tried this recipe says that the taste is excellent, but not everyone is happy with the shelf life - you don’t eat noodles every day! Therefore, you need to cook in the quantities that you really need, otherwise it’s just a waste of time and food.

Replacing ingredients

Instead of wine vinegar, you can take 100 ml of mirin (sweet rice wine) or dry white wine in the same amount.

Cane sugar can be replaced with regular sugar. Products can be used instead of dried ginger and garlic. Then you will have to chop them finely, add them to the pan with the rest of the ingredients, and after the sauce is ready, you will need to strain the teriyaki through a sieve.

You can change the amount of starch if desired. If you want to get a thick sauce that is perfect for noodles, ready-made dishes and salads, then it is better to add three to four tsp. spoons (without a slide). If you need a liquid sauce for marinade or frying ingredients, you can add only 1-2 tsp. starch or avoid it altogether.

Chicken and noodles with Japanese sauce

The meat dish is designed for 5-6 servings. Preparation and cooking will take the housewife about 40 minutes in total.

You will need the following ingredients to make noodles with chicken and vegetables in teriyaki sauce:

• 300 grams of soba noodles;
• half a kilogram of chicken fillet;
• 8 teaspoons teriyaki sauce;
• 2 pieces of sweet bell pepper;
• 1 leek;
• 1 bunch of green onions (for decoration);
• 1 piece of onion;
• 3 tbsp. spoons of sesame;
• 4 garlic cloves;
• 1 tbsp. a spoonful of dried or a piece of fresh ginger;
• 3 tbsp. spoons of refined vegetable oil.

The cost of such a dish will be about 700 rubles.

Cooking noodles with chicken in teriyaki sauce

The vegetable ingredients in this recipe can be varied depending on taste preferences.

The dish prepares quite quickly. The result is excellent.

If you want to get an aesthetically beautiful dish, take peppers of different colors. A bright and interesting dish will delight you and your loved ones!

Experienced chefs recommend using a wok for frying, as it makes cooking easier and tastier.

So! Let's start cooking.

We cut the leek in half and rinse the inside, because often there are pieces of earth in its layers. By the way, you should only take the light part of the leek for slicing.

Place a pan of salted water on the fire. Finely chop the garlic, onions, ginger, chop the leeks, peppers, and chop the chicken.

Place a wok or frying pan over high heat. Pour a couple of tablespoons of sesame seeds onto a dry surface, fry them for 2-3 minutes, stir until the color begins to change. Pour it into a separate bowl. Pour oil into the frying pan.

Fry the spices for one minute and add the chicken pieces. Lightly salt. Fry and stir until the moisture has completely evaporated and the chicken is golden brown (usually about 5 minutes over medium heat).

Then add the peppers. Mix. Throw in leeks and onions. Mix. Fry for another five minutes.

If it suddenly starts to burn, we correct the situation by adding vegetable oil.

Each bunch of noodles is equal to one serving.

Next, add a couple of tablespoons of teriyaki sauce to the pan. Mix everything thoroughly and taste it. If there is not enough salt in the dish, add a spoonful of soy sauce; if the filling overlaps the teriyaki, add two more spoons of soy sauce.

Sprinkle with sesame seeds to your taste. Continue frying until the noodles are cooked. Reduce heat to medium.

Next, put the finished noodles in a colander and back into the pan if the pan does not accommodate it. Pour the contents of the frying pan over the pasta and stir thoroughly over low heat for several minutes.

So our noodles with soy sauce and chicken are ready.

Turn off the fire. Chop some green onions, take out a plate, and get your fork ready. We put as much as we can and let's fly! Bon appetite!

Teriyaki noodles for vegetarians

If for some reason you do not eat meat, the following recipe will be an excellent main dish for you that will charge you with energy for the whole day.

To prepare noodles with vegetables with teriyaki sauce, we need the following list of ingredients:

• 1 package (udon);
• 1 piece of red bell pepper;
• 100 grams of frozen green beans;
• 1 piece of carrot;
• half a white leek;
• 75 ml teriyaki sauce;
• 75 ml soy sauce;
• vegetable oil for frying in required quantities.

Cooking

Cut the peppers, leeks and carrots into strips. Heat a frying pan with high sides and pour olive oil into it. Take frozen beans, rinse them in cold water, put them in a frying pan, fry, stirring, for 3-4 minutes over low heat.

Add carrots to the beans, fry lightly, then add bell peppers, leeks and soy sauce, fry for three minutes. Then pour in the teriyaki sauce and stir, simmer for another 1-2 minutes.

Boil the noodles until tender, drain the water and immediately add to the hot cooked vegetables, stir and turn off the stove. Before serving the noodles, you can sprinkle the dish with sesame seeds if desired. Our noodles with vegetables and teriyaki sauce are ready! What would you add?

We all know how to cook with varying degrees of skill, we all love to eat delicious food. But we often don’t have enough time to eat healthy and tasty. Therefore, it is natural that we give preference to light but satisfying dishes, we prefer a combination of benefits and taste with a minimum of time. And it is also natural that more and more often we pay attention to Asian cuisine.

Why Asian and Oriental cuisine? First of all, it should be noted that all Asian dishes are aromatic, spicy, tasty, but at the same time surprisingly light. Chinese, Japanese, Vietnamese, Thai, and Korean cuisines have a lot of dishes that are not only healthy and low in calories, but also very tasty and quick to prepare. Asian cuisine is also united by one constant feature - not a single dish is complete without sauces. In our understanding, sauce is primarily a seasoning. The seasoning is complex, complex, acting simultaneously as a carrier of both taste and aroma, enhancing the dish with its consistency. But in Asia, the combination of different, sometimes the most unexpected ingredients puts the sauce at the rear of food preparation.

Asian cuisine sauces give dishes the necessary taste and unique aroma, allowing you to feel every single note of the product, fully reveal and enjoy its taste. Sauces add a special flavor to food - any dish receives a portion of the spiciness or sourness it needs, which is formed by mixing many ingredients. In Asian cuisine, sauces replace our traditional salt and many spices - it is no secret that, for example, the world-famous funchoza glass noodles are an independent dish, simply seasoned with real soy sauce. Hot and cold, sour, sweet, spicy, with numerous spices - sauces are very popular in Asia, it is impossible to imagine traditional cuisine without them.

UNIVERSAL SAUCES

The main sauce of the cuisine of the East and Asia can be safely called SOY SAUCE. Soy sauce is the recognized emperor of Asian cuisine. There are thousands of dressings, marinades and gravies based on it; it is an essential ingredient in most dishes in the cuisines of Korea, Vietnam, Japan, Thailand, Malaysia and other countries. It is soy sauce that gives dishes a special piquancy and sophistication. Just a few decades ago, soy sauce was almost unknown in our country. It could only be tasted in restaurants with oriental menus. Now soy sauce is included in the kitchen kit of almost every housewife - after all, it can be used in almost any dish.

Soy sauce has a rich, spicy taste. Dark soy sauce is not as salty as light soy sauce, has a thicker consistency, richer color and stronger aroma and is suitable, for example, for marinating meat. Light light soy sauce - less aged - is more salty, it is often added to salads and dishes. Soy sauce is also added to soup - mushroom with seaweed, tomato with meat and vegetables, and a mixture of mayonnaise and sour cream with the addition of soy sauce is an excellent addition to boiled shrimp. And, of course, lightly or highly salted soy sauce along with wasabi horseradish and pickled ginger is an indispensable addition to sushi and rolls.

The production of soy sauce is in many ways similar to the preparation of wine: it is also based on the process of natural fermentation. Traditional soy sauce should say “naturally fermented” or “naturally brewed” on its label. If there is no information on the manufacturing method on the label, the product is most likely obtained by diluting soybean concentrate or by acid hydrolysis. Try cooking Korean pork with soy sauce - this dish will decorate not only your dinner, but also any holiday table. Practice and surprise your New Year's guests with the most tender pork, which is easy to prepare, and its taste will amaze even the most sophisticated gourmet.

Or try TERYAKI– it is made from soy sauce and is used as a seasoning for fried meat or as a marinade. Teriyaki is a mixture of soy sauce, sugar, pineapple, fresh ginger, garlic and spices. Teriyaki becomes thick during cooking and can be used for basting meat and fish, as well as for stewing vegetables. Meat, seafood, vegetables and even fruits are marinated in the sauce, then fried on grates and served in the same sauce. The word itself - teriyaki - denotes just this method of preparing dishes.

In addition, in South Asian countries it is highly revered FISH SAUCE. It is used in Vietnam, Thailand, Cambodia. This sauce is usually poured over shrimp, chicken or pork. Fish sauce has the same meaning in South Asian countries as soy sauce does in China. There are a huge number of recipes that include nuocmam - salted fish sauce. But in order for it to gain a richer taste, it is often mixed with other sauces. Fish sauce completely replaces salt, and thanks to its special taste, it fills dishes with a mild taste with a subtle Asian touch. Fish sauce is added when stewing and frying noodles, vegetables, and seafood; it serves as an excellent marinade for meat and poultry, making them softer and more tender. Well, the most common use is for dipping foods and enjoying the unfolding aromas of the most ordinary products.

SAUCES FOR COOKING MEAT

And there is also SWEET AND SOUR SAUCE is a favorite dipping sauce in China. It is made from sugar, rice vinegar and tomato ketchup. The proportion of sugar and vinegar that is ultimately present will determine how sour or sweet the sauce will be. It is used for pork and chicken, which are served with hot boiled rice. A mild spicy taste with pronounced fruity notes combined with the tender flesh of fried meat creates a uniquely bright flavor composition. With this sauce, you can prepare an exquisite dish from the simplest ingredients - appetizing, aromatic and exotic. It is enough just to cut the meat into thin strips, mix with vegetables or beans as desired and place in a hot frying pan, pouring generously with sweet and sour sauce. In a few minutes the dish is ready.

And with sauce for preparing hot dishes BLACK PEPPER you can get a delicious dish with a spicy, piquant taste without adding any other seasonings. Black pepper sauce is one of the most popular Chinese sauces. The basis of its flavor bouquet is oyster extract. This sauce is great for cooking bacon and beef, and is also added during the cooking process of chicken. It is enough to fry the products you have chosen for a few minutes in a hot frying pan in black pepper sauce. Or surprise your family and cook Chinese poultry in black pepper sauce.

Another one of the most exquisite Asian sauces for cooking meat dishes is sauce HOI SHIN. Hoi Shin sauce is especially popular in Thailand, Korea and China. The combination of soy sauce, flower honey, garlic, ginger and spices gives the meat unique softness and tenderness. When cooking, the dish is covered with a ruddy, fragrant crust. Since Hoi Shin sauce contains all the necessary ingredients, you can quickly and effortlessly prepare an unusual meat dish in the best traditions of Asian cuisine, with only meat and Hoi Shin sauce on hand. New Year is coming - try cooking festive Peking duck or goose in Hoi Shin sauce - you will be surprised how easy it is to prepare a delicious exotic dish and diversify your holiday table.

You should also try another sauce for poultry dishes - YAKITORI. This is a traditional Japanese sauce for chicken dishes. Also, the word yakitori (literal translation - fried chicken) refers to both the method of preparing dishes and the dishes themselves. The meat is marinated in yakitori sauce, fried over charcoal or grilled and served with the same sauce.

You should also try the Japanese marinade YAKINIKU. The word “yakiniku” refers to the sauce itself, the dishes prepared in this way, and even the restaurants where such a dish is served. Usually in such restaurants, yakiniku is cooked on a grill built right into the table at which visitors sit, and they can watch with pleasure as a real masterpiece of oriental cuisine is born before their eyes. Yakiniku contains excellent miso paste - one of the healthiest soy-based products, natural soy sauce, sesame oil, sesame seeds, fresh garlic and ginger. There is no doubt that the new sauce will take its rightful place among your favorite products and will open up new horizons for you in mastering oriental dishes. For example, try cooking delicious Japanese kebabs

SAUCES FOR FRYING NOODLES

But you shouldn’t limit yourself to only meat dishes – Asian cuisine is more than diverse. And noodles occupy a particularly honorable place in it. In eastern countries, noodles are not just food, they are a whole philosophy, a way of life and one of the most common and popular products. In Asia, one cannot imagine either a daily table or holiday feasts without noodles. Asian noodles have already been appreciated all over the world - it is difficult to imagine such a corner on earth where noodles from the East are not known. Specialized cafes are opening all over the world, introducing gourmets to dozens of types of Asian noodles and hundreds of dishes that can be prepared from them.

In Asia, and especially in China, there are many types of noodles, and each province and even small town has its own special way of preparing it. In Asia, noodles are eaten almost every day, mainly for breakfast or lunch, as one main dish. Asian noodles come in many varieties, but the most popular are fo-ho and hu-teu rice noodles, buckwheat soba noodles, udon and somen wheat noodles, funchose and egg noodles.

For example, try a noodle dish like YAKISOBA. For this you will need wheat noodles and Japanese noodle stir-fry sauce. Yakisoba sauce is made from soy with the addition of oyster extract and the famous fish broth. It also contains traditional Japanese rice vinegar and chili pepper. The sesame seeds present in the sauce give the dish a very appetizing look. It’s almost impossible to make yakisoba sauce yourself at home, so it’s worth trying a ready-made product from a trusted brand. For example, with yakisoba sauce from Sen Soi Premium, you are one step away from culinary triumph - preparing real Japanese yakisoba. All you need to do is fry Sen Soi Premium wheat noodles in this sauce, which already contains all the necessary ingredients in ideal proportions, and serve.

And to prepare one of the most popular dishes of Thai cuisine - PAD THAI(or PAD THAI), you will need rice noodles, Thai rice noodle stir-fry sauce, vegetables, nuts and seafood of your choice. There are a great many variations of this dish, but its main characteristic is always its magnificent spicy taste, combining the most unimaginable shades, and a very appetizing appearance.

Or japchae - a festive Korean dish of bean noodles with vegetables in a special spicy soy sauce. This sauce itself is also called CHAPCHE. Every Korean housewife has her own secrets in preparing japchae, but basically it is always natural soy sauce in combination with oyster sauce and various seasonings. To avoid mistakes, it is better to choose chapchae sauce from Sen Soi Premium, which contains a rich set of vegetables and spices - toasted sesame seeds, fresh onions, real rice vinegar, and mushrooms. So you can prepare japchae using only Sen Soi Premium bean noodles and this sauce, because it already contains all the variety of ingredients in the right proportion.

SAUCE IS AN ACCESSORY!? As it turned out, sauces come in many forms, but almost no truly tasty dish can do without them. The sauce can be used in your kitchen as an accessory to give a light fragrant trail to your salads, or it can serve as the main note that will set the tone for your entire dish and make it to suit your mood - either in the Chinese style, or in the Japanese, or any Pan-Asian style.

Try to conquer new horizons - bring exotic oriental cuisine to your table! Appreciate the exquisite tastes and aromas, the variety of food options, the ease of preparation and the undoubted benefits of oriental cuisine, proven over the centuries. And your faithful guide to new horizons will be the Sostra company, whose wide range of products is deservedly considered one of the best Asian products on the market. Sen Soy products will help you recreate the world famous and popular exotic Pan-Asian dishes at home, preserving the true taste of exotic dishes, with a minimum of effort.

On the company website "SOSTRA" you will find many master classes and proven recipes using brand products "SEN SOI PREMIUM". On the back of each ready-made sauce or marinade you will find recipes and methods for preparing the most famous and interesting Asian dishes. Finally, you can become an active member of the group on