2 tablespoons soy sauce
1 tablespoon cold white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon ginger juice
1/2 cup ketchup
1 1/2 cups water
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon red wine vinegar
1 teaspoon salt
In a medium bowl, mix soy sauce, vinegar, Worcestershire sauce, ginger juice, ketchup and water. Mix well and serve over steamed or seasoned seaweed noodles.
Preheat an outdoor grill for high heat. Place noodles on the prepared grill and brush with olive oil or margarine or oil of your choice. Grill until water levels are halfway up the sides of the noodles; drain on paper towels. Serve with green salad dressing, if desired.