Recipes for Soy Sauce

Ingredients

• 8 ounces cooked noodles (such as soba, udon, or rice noodles)
• 2 tablespoons expired soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• Lime wedges, for serving

Instructions

1. In a small bowl, whisk together the expired soy sauce, rice vinegar, honey, and sesame oil to make the dressing.
2. In a large mixing bowl, combine the cooked noodles, green onions, cucumber, carrot, and cilantro.
3. Pour the dressing over the noodle mixture and toss to coat everything evenly.
4. Garnish with chopped peanuts.
5. Serve the noodle salad with lime wedges on the side.
6. Enjoy!

Ingredients

• 4 chicken thighs
• 1/4 cup slightly expired soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 2 green onions, sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, vegetable oil, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over them. Make sure the chicken is well coated.
4. Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and golden brown.
5. Garnish with sliced green onions and serve hot with steamed rice or vegetables.

Ingredients

• 2 tablespoons expired soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 2 chicken breasts, sliced
• 1 tablespoon cornstarch
• 1/4 cup water
• Cooked rice, for serving

Instructions

1. In a small bowl, mix together the expired soy sauce and sesame oil.
2. In a large pan or wok, heat some oil over medium-high heat.
3. Add the minced garlic and sliced onion, and sauté until fragrant and translucent.
4. Add the sliced chicken and stir-fry until cooked through.
5. Add the bell pepper, carrot, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
6. In a separate bowl, whisk together cornstarch and water to make a slurry.
7. Pour the soy sauce mixture over the stir-fry and toss to coat the ingredients evenly.
8. Pour the cornstarch slurry into the pan and stir-fry for an additional 1-2 minutes until the sauce has thickened.
9. Serve the stir-fry over cooked rice.
10. Enjoy!