Noodle Sauce Generator
Pick a noodle type, a flavour direction and how much dry noodles you are cooking; get grams, spoons, the order to mix in, and a warning when the pairing fights itself.
A tossed noodle bowl has no broth to hide behind: the sauce has to sit on the noodle, and the noodle decides how much it takes. Set the three variables below — noodle type, flavour direction, dry weight — and the table scales every ingredient in grams. The warnings matter as much as the numbers: rice noodles drink liquid, wide hand-rolled noodles push it away, and oat noodles will take almost anything you give them.
Three variables
Your sauce
| Ingredient | Amount | What it does |
|---|
Order of mixing
Flavour direction × Noodle type
Five things that go wrong
How to read the numbers
Grams are per 100 g of dry noodles, then scaled to your weight. Fresh noodles already contain water, so use about 1.4 times the weight of a dry measure, and reduce the liquid by a third.
The noodle factors are directional, not laboratory values: salt-bearing ingredients move by about 15%, oil by 10–15%, liquid by up to 30%. Taste after mixing and correct once, not four times.
A bowl that tastes flat is usually short of acid or aroma, not salt. Add vinegar, garlic or scallion oil first; salt last, because it is the one thing you cannot take back.