Ebi Kuzu Kiri Soba Noodles

I modified this recipes from the Wagamama Cookbooks. For me, this is a sharp, intense sauce for finishing or dipping with lots of citrus flavours balanced by the richness of the oyster sauce. This will keep for up to 10 days.

The below recipies makes about 125ml:
2 tsp sugar
2 tbsp fish sauce
1 tbsp oyster sauce
juice of 3 limes

Gently heat sugar+ fish sauces until it discoves.
Cool it & combine with the opyster sauce & lime juice.

Cook the soba noodles in a large pan of boiling water for 3-4 mins. Drain it.
Prepare some onion, garlic, salt, bean sprouts, or bell pepper and spring onion.
Heat wok with vegetables oil, stir fry the noodle with the vegetable above & just before you off the fire, drizzle the ebi kuzu kiri sauce.