Vicky Ha’s Mum’s sauce is made to her Mum’s secret recipe and it’s one of our secret ingredients in the kitchen. As well as a dipper for dumplings it makes a fantastic simple salad dressing or sauce for all types of Asian dishes. We asked Vicky to share with us one of her favourite ways with Mum’s sauce and here you have it.
Cook the noodles according to the packet instructions. Drain it in a colander and run under cold water tap. Let these drain and sit for 5 mins. In a fry pan, sauté the oyster mushroom and shitake mushrooms until cooked. Toss the noodles in sesame oil. Place the cooked noodles, mum’s sauce, toasted sesame seeds and all of vegetables in a mixing bowl. Toss well. Lay out on a platter or in a salad bowl and garnish with coriander.
150 grams of organic dry soba noodles
1 tbsp of cold pressed sesame oil
1 handful of broccolini, slightly blanched
1 radish, thinly sliced
1 handful of oyster mushroom, sauteed
1 half a handful of shitake mushrooms, sautéed
1 red capsicum, thinly julienne
3 tbsp of Mum's Sauce
1 tsp each of black and white sesame seeds, lightly toasted
Coriander as garnish