If you’ve been wanting to make an Asian-inspired dish but are intimidated by the ingredients, then this simple recipe is perfect for you! I started making this sauce for a Soba noodle bowl but then realized that this dressing translates beautifully with other dishes, including our Egg Roll in a Bowl recipe.
Because of its numerous uses, I highly recommend multiplying the recipe so you have it pre-made for future recipes. (This is also key to meal prep: having sauces you love that can be used from dish to dish to create whole new yet familiar meals). From salads to noodles to rice bowls, you will love this dressing!
¼ c peanut butter
3 tbsp coconut aminos
2 tbsp rice wine vinegar
1 tsp sesame oil
½ inch grated ginger
1 clove of garlic grated
1 tsp sriracha
1 tsp honey or 3 drops liquid stevia*
Mix peanut butter, coconut aminos, rice wine vinegar, sesame oil, sriracha, and honey in a small bowl.
Grate ginger and garlic over the top and mix well. To grate use the smallest setting possible. (We use a handheld zester for ease.)
Tip: For the best taste, leave overnight, allowing ginger and garlic to thoroughly soak in and mix with other ingredients.
Note for prep: we prefer honey for this recipe purely because it tastes much more authentic. This is one of the rare occasions we use it over stevia, but folks are encouraged to try whatever sugar is best for them.