We first encountered this flavour explosion of a sauce in a little wok restaurant, and we just had to know what it was. It tasted far too amazing to only eat once in a while when dining out. One thing was certain: we needed to have loads of it at home. So after playing around with different types of homemade Szechuan sauce, we finally struck gold.
This sauce is a lot spicier than the one we tried at the restaurant, and definitely has more garlic in it too, but that's the way we like it. It can be added to noodles like in our Amazing, Vegan Udon Noodles or used as a flavour booster in any number of dishes, soups, sauces, etc. We always have a jar of it at hand now, and after trying it, so will you.
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