Shambhavi’s Peanut Tahini Sauce
for Noods and Veg
This recipe was requested by an anonymous K108 reader. I’ve never actually measured anything while making it. So the amounts are my best guesstimates. Feel free to adapt.
I use this peanut tahini sauce mainly with ramen noodles and vegetables. Ramen noodles feel lighter on my digestion than other kinds of noods. I mix the ramen with veg, a protein such as chicken or paneer or tofu, and the peanut sauce. Give it a whirl!
1/2 c unsweetened or sweetened creamy peanut butter - depends on how sweet you want the end result to be
1/2 c tahini
2 tb white miso
A few healthy splurches of coconut aminos - this adds some sweetness
Small splurch of ponzu sauce - adds a hint of citrusy complexity. Entirely optional.
If you are using unsweetened peanut butter, but you want more sweetness, you can add some form of sugar
boiling hot water
Mix all ingredients except the boiling water
Pour a bit of boiling water over the mixture and whisk until smooth—add less water than you are ultimately going to need.
Taste to see if you want to add more coconut aminos, ponzu, or sugar.
Add a bit more hot water to achieve desired consistency.
If you are going to add granulated sugar, this has to be done *before* you add the final hot water. Otherwise, you’ll have weirdly crunchy sauce.
Can be stored in a jar in the fridge for quite a while.
Fish sauce - reduce amount of miso if you use fish sauce as things might get a little too salty!
Mirin wine - adds sweetness and depth. Add before you add the hot water so that the alcohol evaporates.
Red chile flakes
Roasted, chopped peanuts
Roasted, mashed garlic
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