I’m snowed in with the kids again, for several days in a row now. We’ve been enjoying the warmth of our home and the beautiful snowy forest scene in the yard. Besides that, we’ve got full tummies from lots (and lots) of comfort foods and drinks. One of my favorite rich, comforting foods is peanut sauce and noodles, and I couldn’t go one more day of shoveling without treating us to it.
This is the easiest peanut sauce to make. If you like it spicy, add hot chili oil or hot chili sauce to taste. Otherwise, it’s a mild sauce that uses a little bit of dulse (red seaweed) flakes to replace the flavor of the traditional fish sauce used in the Thai sauces, and adds some trace minerals as well. I like to eat it over soba (buckwheat) noodles with broccoli, shredded napa cabbage and carrots. There’s so much protein in it that you can skip the tofu!
Makes 6 servings
2-3 cloves garlic, roughly chopped
1 tablespoon peeled, roughly chopped fresh ginger
1 cup creamy peanut butter (I use the non-separating natural kind but you can experiment with other kinds)
1 cup coconut milk
3 tablespoons soy sauce
1 tablespoon dulse flakes
1 tablespoon agave nectar
1 tablespoon toasted sesame oil
1/4 cup fresh cilantro, roughly chopped
Process the garlic and ginger in a food processor.
Add the other ingredients and process until smooth.
Store leftovers in a sealed container in the refrigerator.