This makes enough for 12-16 ounces of noodles, or enough for 1-2 meals as a sauce over grains or protein for a family of 4.
- 2/3 cup creamy peanut butter
- 1/3 cup brown rice vinegar
- 1/3 cup water
- 1/4 cup maple syrup
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger (or 1-inch grated fresh ginger)
- 1 clove garlic, grated on a microplane
- Add all ingredients to a medium bowl. Stir until the sauce is a uniformly creamy consistency, which may take 30-60 seconds. Keep stirring if it looks separated or chunky—it will come together, I promise!
- Serve tossed with noodles or shredded Napa cabbage, drizzled over chicken or shrimp, or as a dipping sauce for steamed veggies.
- Store in an airtight container in the fridge for 3-5 days.
Stir the sauce together until it’s well combined.
Use the blender to make the sauce and throw in a handful of spinach or kale to add nutrients.
Thin with water as needed—add water and stir until it’s totally incorporated—if it’s too thick to easily drizzle over food. It will firm up a bit when stored in the fridge so you may need to thin it out before using if you make it ahead or have leftovers.
You can store a knob of fresh ginger in a freezer bag in the freezer and grate it (still frozen) into the bowl.