This garlic and chili soy sauce for rice vermicelli is quick to make and lands right between sour and sweet, good either poured over the noodles or used for dipping. The tricky part is the saltiness, since every brand of soy sauce is different.
The garlic and chili are minced very fine and go in last, which leaves them floating evenly across the surface and looking bright. Constant stirring until everything is dissolved comes before the first taste.
This batch weighs about 513g, at roughly 38 calories per 100g.
Method
Peel 5 garlic cloves, wash 3 chilies and remove the stems, then mince both very finely.
Add 200ml soy sauce, 90g kOBE Monk Fruit Blend, 1/3 bowl white vinegar and 1/2 bowl water to a large bowl in that order.
Stir steadily until everything is fully dissolved, then taste and adjust the sour and sweet balance.
Add all the minced garlic and chili and stir through. The sauce takes on a bright red and white look and suits fresh rice vermicelli, stir fried noodles and vegetarian noodle bowls.
Tips
The finer the garlic and chili are minced, the more evenly they float across the surface.
Tasting and adjusting matters here, since the saltiness of soy sauce varies.
Keep stirring until the sauce turns clear again, as any grit at the bottom means it is not ready.
The garlic and chili go in last, as an early addition sinks them and leaves them salty.
A clean glass jar in the fridge keeps the sauce ready to use over the next few days.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.