Prep 5 mins
Cook 0 mins
This is a recipe that my sister clipped out of a magazine almost 20 years ago. Despite that, it's surprisingly spicy and VERY tasty. You may want to add less chili oil if yours is very spicy, or more peanut butter if you'd like a thicker sauce.
- 2 tablespoons crunchy peanut butter
- 2 tablespoons soy sauce
- 4 tablespoons vinegar
- 1 tablespoon chili oil
- 2 tablespoons sesame oil
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon fresh garlic
- 2 tablespoons chopped scallions
- chopped cilantro, to garnish
- Combine all ingredients except scallions in a bowl, using the back of a large spoon to blend into a smooth paste.
- Use sauce to dress noodles, vegetables and/or meat.
- Sprinkle scallions over top.
- This recipe makes 1 cup of sauce, enough to dress 1/2 lb.
- of noodles.
- Use 1-2 T per 1/2 c vegetables.
- I usually use this sauce over 1 lb sliced grilled chicken breast, steamed carrots, snowpeas, red bell pepper and fresh bean sprouts.
This was good. I made exactly as posted. I didn't feel it was too spicy, it could have used a little more for me. But, for some reason, the vinegar was overpowering in the dish (I dont' feel that is the recipes fault). I used rice wine vinegar and only used 3 1/2 TBS. vinegar. I did this just with noodles. I used whole wheat linguine, and the sauce to noodle ratio was perfect. I loved the scallions at the end. Kept them crisp and vibrant tasting. Thanks for this recipe! I will be making it again.
It was really good. I used this for an asian twist on some veggies but everyone was dipping their meat in it too. It's a overall good sauce, a bit to spicey for my taste but I just did what you said and went easy with the chili! THANKS!