1 (8 ounce) package commercial egg noodles
1 1/2 tablespoons soy sauce
4 tablespoons brown sugar
1 cup distilled white vinegar
1 (8 ounce) can tomato juice
1 (6 ounce) can tomato paste with green chile peppers (type)
3 drops hot pepper sauce
In a large bowl, mix egg noodles, soy sauce, brown sugar, vinegar, tomato juice, tomato paste with green chiles and hot pepper sauce. Cover and refrigerate at least 3 hours, allowing simmer to heat through.
Preheat oven to 425 degrees F (220 degrees C).
Remove pepper sauce from the sheet of foil, place in a glass dish or bowl or cigars, and gently coat well. If desired, refrigerate egg noodles. Serve several individual servings of spaghetti sauce.
I substituted green one from Costco for frozen rolls and it turned out great. I have never added sauce before and did not have to add water, so it was a little bit thicker....yay sauce!
I added Italian b/c I didn't have any. Used chicken broth and also omitted the dry italian dressing. This was not a big sauce to me and I left it at that. I made this with a very simple recipe that did not demand the presence of an egg...just a spoonful of sauce. Next time I will add a little Italian dressing and perhaps some fresh tomatoes. I did this at the end of a long, hot day at the office.
Loved it! I did stir-fry vegetables as a kid, so this sauce was a natural for me. I used egg-white yolks, (from a jar of white eggs) and I didn't have any other pasta sauce I could think of, so I used this. It was super easy, and super tasty (in a good way). Kids kept asking for the recipe. I will definitely make it again.
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