| • Glaze|
• Dipping Sauce
Try pouring the sauce to over hot vegetables and noodles
Mix with olive oil to make a salad dressing.
Add to grated carrot and cabbage to make Asian-slaw.
Use as a marinade for chicken, beef, salmon or prawns, then BBQ, grill or bake.
Or simply use as a table sauce.
Recipe for Asian Tofu & Noodle Broth
Serves 10 as a starter or light main course
250g Karimix Orange Ginger Teriyaki Sauce
½ Chinese cabbage, shredded
150g shitake mushrooms, sliced
240g dried egg noodles
120g spinach, roughly chopped
750g silken tofu, cut into cubes
3 - 4 tbsp light soy sauce
2 tbsp freshly squeezed orange juice
Zest of 2 oranges
2 tbsp rice vinegar
• Bring 3 litres of water, the Karimix Orange Ginger Teriyaki Sauce, cabbage, shitake mushrooms and noodles to the boil in a large pan.
• Simmer for 3 - 4 minutes until the noodles are cooked, adding the spinach and tofu a minute before the end.
• Remove from the heat and stir through the soy sauce, orange juice, zest and rice vinegar, and serve immediately.