Creamy Peanut Sauce

1. 1

   Place 2 tablespoons freshly squeezed lime juice, 2 tablespoons tamari or soy sauce, 2 teaspoons rice vinegar, 2 teaspoons honey, 1 teaspoon finely grated peeled fresh ginger, 1 clove grated garlic, and 1/2 to 1 teaspoon sambal or chili-garlic paste together in a 2-cup glass jar, seal, and shake to combine. Alternatively, use a bowl and whisk to combine.

2. 2

   Add 1/4 cup creamy peanut butter, 3 tablespoons olive oil, and 2 teaspoons toasted sesame oil. Seal the jar and shake vigorously for 30 seconds until the sauce comes together, or whisk until combined. Serve as a dipping sauce.

   30s
3. 3

   Pour in 2 tablespoons of water, replace the lid and shake until incorporated, or whisk until combined. Add more water 1 teaspoon at a time until desired consistency is reached for coating noodles.

Recipe Notes

1. 4

   Storage: Refrigerate leftovers in an airtight container for up to 1 week. Let sit at room temperature before using.