Skip to main content

Peanut Sauce

Imagine your favorite shape of noodle and choice of veggies and protein. It's the sauce that matters.

I'm a big fan of Ellie Krieger's recipes, and I think her recipe for peanut noodles may have been at the root of my initial fandom. The sauce is a little lighter than a lot of peanut sauces, and I haven't met a pasta, rice, stir-fry, or spring roll that wasn't made better with its addition.

Make ahead. Put on all things Asian-ish until it's gone.

On this particular day, I wanted something easy to put it on. So I got short pasta and spinach (which could just be thrown in raw), and took just a few minutes to pan-fry some tofu. 

Fried: Jess's tofu cooking method of choice.


The Recipe:
1/2 c peanut butter
1/4 c soy sauce
1/4 c water
2 tb rice vinegar
2 tb lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, grated
2 tb brown sugar
1/4 tsp red pepper flakes
Optional: chopped peanuts or scallion for topping
  • Blend ingredients in a food processor (I use my Magic Bullet)
  • Toss with noodles, pour on stir-fried veggies, or serve as dipping sauce.
  • Sprinkle chopped peanuts and/or scallion on top for garnish. Serve hot or cold.

The Verdict:
Overall grade: A
Overall reason: Versatile and delicious.
Time to prepare: 5 minutes for the sauce
Husband quote: It's not a quote, but when I asked Jess what he wanted me to make over winter break, this was one of his two requests. (The other was Japanese salmon; recipe coming soon.)


Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef
2 comments
Read more

Cambodian Lemongrass Stir-Fry

  I recommend going heavy on the peanuts I recently finally branched out and tried something new at  Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra
Post a Comment
Read more