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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.)


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