One batch of sauce will coat 12 oz of noodles, 1 lb of cooked faux-meat nuggets or strips, and probably lots of other things--experiment! It can also be used as a dip for pieces of cucumber, celery, or apple. Sauce + noodles = a very quick, easy meal with minimal cleanup.
Optionally, garnish with pieces of cucumber and/or chopped roasted peanuts.
3 Tbsp sesame oil (pure, not blended)
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 to 3 tsp grated fresh or frozen ginger (to taste)
0.25 c creamy natural peanut butter (contains nothing but peanuts and possibly a bit of salt--DO NOT use Skippy, Jif, etc.)
Chili oil or garlic-chili paste (optional, to taste)
Blender, or bowl and whisk
Measuring cups and spoons
Combine the ingredients and 3 Tbsp of water. Blend or whisk until smooth, adding more water 1 Tbsp at a time if needed--you want it just thin enough to pour easily. If you accidentally add too much water, heat the sauce in a small pot on the stove until some water evaporates and the sauce thickens.
Pour the sauce over whatever you're saucing. Store leftover sauce in the fridge for up to a week. Reheat before serving, adding water as needed to thin it out.