This noodle sauce is great on all kinds of noodles, from skinny Japanese soba to fat yellow egg noodles. It is totally vegan and can be eaten hot or cold. It is particularly good for next day lunches. It also makes a delicious dip for fresh vegetables. If you’re of the meat eating inclination, it is awesome over grilled chicken.
6 tablespoons peanut butter
3 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon sriracha chilli sauce (or whatever hot-not-sweet chili sauce you happen to have)
¾ cup boiling water.
- In a medium sized bowl, add the peanut butter and boiling water and whisk thoroughly to combine.
- Add the other ingredients and whisk to combine. Adjust the seasoning with additional soy sauce and chilli sauce.
- Pour over cooked noodles, whether when hot or cold. Keep the sauce in an airtight container for up to 2 weeks in the fridge.