Tangy Tomato Sauce for Vegetables and Noodles
by Tarla Dalal
A quick and easy sauce with a rich texture, the Tangy Tomato Sauce for Vegetables and Noodles is a must-try recipe for aficionados of Oriental cooking.
Made easily with tomato ketchup thickened with cornflour and boosted with tongue-tickling ingredients like vinegar, soy sauce and ginger-garlic paste, this handy recipe gives your stir-fries and noodles a tangy and pungent taste, which is characteristic of Oriental cooking.
You can also prepare your noodles using other sauces like the Schezuan Sauce and Spicy Peanut Sauce .
Tangy Tomato Sauce for Vegetables and Noodles recipe - How to make Tangy Tomato Sauce for Vegetables and Noodles
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1/2 cup tomato ketchup
1 tsp oil
1 tsp ginger-garlic (adrak-lehsun) paste
2 tsp cornflour
2 tsp soy sauce
2 tsp vinegar
salt to taste
- Method
- Combine the cornflour and ½ cup of water in a deep bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the ginger and garlic paste and sauté on a medium flame for few seconds.
- Add all the remaining ingredients along with cornflour –water mixture, mix well and cook on a medium flame for 6 minutes, while stirring continuously or till the sauce thickens.
- Use immediately or store it in an air – tight container and use as required.
| Energy | 19 cal |
| Protein | 1.2 g |
| Carbohydrates | 3.8 g |
| Fiber | 0.1 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 3.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.8 mcg |
| Calcium | 1.2 mg |
| Iron | 0.1 mg |
| Magnesium | 0.8 mg |
| Phosphorus | 1.6 mg |
| Sodium | 145.8 mg |
| Potassium | 5.4 mg |
| Zinc | 0 mg |
What a nice tangy sauce ! Very handy and used it for making my stir fry. It gave a nice oriental and exotic flavor. Next time I am planning to use it while making my noodles or as a gravy with mixed veggies to eat with my hot steaming fried rice.