Asian Pasta Sauces---anyone have recipes?

[The empressof all]

Last night I had THE BEST Asian inspired pasta/noodles I have ever eaten. The chef wasn't in and the cooks didn't feel they could share the recipe. Nearest I can guess it was made with garlic, Mae Ploy, butter and maybe a hit of Sri Racha. It was sweet but not cloying and had an excellent finish of heat. I know there was butter as the fat and quite a bit of it. Has anyone ever had such a sauce?

[hippywife]

1. I've never had Mae Ploy

but it sounds like it was an excellent sauce. I usually make a teriyaki or a peanut sauce.

[The empressof all]

2. We love the Mae Ploy.

We always have a bottle in the fridge. It's a great dipping sauce for egg rolls but it's even better as a sauce/marinade for chicken. Next time you are in the store, grab a bottle. It keeps forever in the fridge and is really tasty even if you use it as a cocktail sauce for shrimp or to dip chicken fingers in.

[hippywife]

3. I will definitely look for it

the next time I go shopping. Thanx! :hi:

[grasswire]

4. we always have mae ploy, too

It is amazingly delicious. Mmmmm.

[beac]

5. Could it be something like the sauce portion of this recipe (minus the crab)?:

http://www.acasf.com/garlic-crab-butter-noodles/

Dungeness Garlic Crab Butter Noodles

1 pound fresh egg noodles, chow mein thickness
3 oz. unsalted butter
4 tablespoons garlic, minced
1/2 pound fresh dungeness crabmeat (can substitute with Maine Rock Crabmeat or Peekytoe)
cilantro, chopped for garnish

Sauce:
1/4 cup soy sauce
2 teaspoons siracha hot sauce
2 tablespoons michiu (rice cooking wine)
2 tablespoons kecap manis (Indonesian sweet soy sauce – can be found at asian markets)
2 tablespoons mirin
1 teaspoon fish sauce
1 tablespoon lemon juice, fresh squeezed
Reserved crab ‘butter’ (REAL butter here instead!)

Method:

Dungeness crab can already be bought cooked and/or shelled. For best results, use a live crab and cook it in boiling water for approximately 8 minutes (depending on size). Remove from water, let cool and pick out the crabmeat. Reserve crabmeat for noodles. To extract the crab ‘butter’, lift off top large shell and with a spoon remove the tomales and reserve to mix in with noodles.

In 3 quarts boiling water, cook egg noodles ‘al dente’ (approx 6-8 minutes). In a colander, drain and rinse noodles in cold water. Set aside.

Combine butter and garlic in a saute pan under medium high heat. Once butter begins to brown and garlic gets fragrant (approx 1 minute), add the egg noodles and stir until butter coats the noodles evenly. Turn heat to high. Continue to saute for 3 minutes and add the sauce mixture and combine evenly with the noodles. Once noodles have been cooked through (2 minutes) add in the crabmeat and tomales and continue to cook for an additional minute. Lastly, stir in the lemon juice.

Transfer noodles to a plate or bowl and top with cilantro.
____


This dish seems to turn up on a lot of blogs as a "to die for" meal at a restaurant called Crustacean in San Francisco. Maybe your chef adapted it??

[The empressof all]

6. Ooooh that looks good...gonna book mark that one

I'm pretty sure the sauce I had last night had no Soy or fish sauce in it. If it did it was just a drop. It was a pretty pink color which leads me to figure it was Mae Ploy based. I'm sure there was no lemon but there may have been a bit of Mirin in it. Is the Indonesian Sweet soy brown?

[beac]

8. I think it IS brown, Maybe you could sub-in the Mae Ploy for it for a sweeter/pinker dish.

Now I am REALLY craving noodles! :)

[hippywife]

7. Definitely gonna have to try that one.

I love sweet and tangy asian sauces. Thanx for posting that, it sounds really YUM! :hi: