Noodle sauce and dressing
Funchosa Sauce
Funchosa sauce is an uncooked soy-sesame dressing made with rice vinegar, honey, garlic, ginger, chili flakes, lime juice, green onions, and sesame seeds for cooked funchosa noodles.
How to make Funchosa Sauce
The quantities and five-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.
Funchosa Sauce
A source-preserved soy-and-sesame sauce recipe with rice vinegar, honey, garlic, ginger, chili flakes, lime juice, green onions, and sesame seeds.
Ingredients
- Soy sauce 60 g
- Sesame oil 30 g
- Rice vinegar 30 g
- Honey 20 g
- Garlic 10 g
- Ginger 10 g
- Red chili flakes 5 g
- Lime juice 20 g
- Green onions 20 g
- Sesame seeds 5 g
Method
- Begin by finely mincing the garlic and ginger. Juice half a lime and chop the green onions finely. These fresh ingredients will add a burst of flavor to the sauce.
- In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey until the honey is fully dissolved and the mixture is well combined.
- To the bowl, add the minced garlic, ginger, red chili flakes, and lime juice. Whisk again until everything is evenly incorporated. The garlic, ginger, and chili flakes will infuse the sauce with a vibrant flavor profile.
- Stir in the chopped green onions. Sprinkle sesame seeds over the sauce just before serving to add a nutty flavor and a slight crunch.
- Pour the sauce over cooked funchosa noodles and toss to ensure the noodles are evenly coated. Alternatively, use the sauce as a dressing for funchosa noodle salad or as a dipping sauce for appetizers.
What changed in this migration
This recipe was migrated from Sauce Wiki's former WordPress page at the same URL. Its ingredient lines and method are copied from the frozen structured source. Unsupported history, health, rating, nutrition, storage, and media claims were not added.
Recipe remains visible
Each ingredient row links to one or more direct Sauce Wiki ingredient destinations, including source-bound reference pages for terms outside the reviewed ingredient taxonomy.
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