Peanut Sauce for noodles, salads, etc

Prep:5minCook:5min

A great dip or dressing. Quick and easy, and you can make ahead. I usually make it without a lot of heat, but you can add as much as you wish. Just remember that the flavors will intensify as they develop. Put it in a airtight jar, and it will keep for 2 weeks in the fridge. To thin it out, add the cooking water from noodles or a couple of tablespoons of coconut milk.

Updated at: Wed, 16 Aug 2023 20:31:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories92.3 kcal (5%)

Total Fat6.5 g (9%)

Carbs5 g (2%)

Sugars3.1 g (3%)

Protein3.4 g (7%)

Sodium380 mg (19%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

½ cuppeanut butter

chunky or smooth, preferably unsweetened

1 clovegarlic

large, minced

3 TBLsoy sauce

regular or thin

2 TBLbalsamic vinegar

or Chinese black

1 TBLsugar

or less depending on your taste

⅛ tspcayenne pepper

or more, to taste

¼ tspsalt

½ cupwater

hot

Instructions

Step 1

Combine all ingredients in a food processor, except the water. Purée until smooth. Gradually pour in the water until desired consistency. Taste for seasoning and heat, and adjust as needed. Remember that flavors will intensify as they develop.

Step 2

The sauce is now ready for tossing noodles or salad. If using as a dip, you can serve room temperature or chilled. Spoon any leftover sauce into an airtight jar and put in the fridge. Will keep for up to 2 weeks.