34 minutes ago, Duvel said:
It is not really a sauce.
Right. Most Chinese and most SE Asian cuisine's cooking doesn't use what western cooks think of as sauces. Any liqiudy elements to the dish are just what we cook it in. Most dishes are much drier than western food. I'll grant there are exceptions, but not many!
I always crack up at YouTube videos telling me how we cook food here and they all get to the "make the sauce" part. That's when I spit at the screen!
Sauce on fried noodles does not compute.
