This is so exciting, my first ever guest blogger, Alli. I first tried this incredible sauce on my first ever Shabbat in Willesden, which was also the day I met Alli. Vegan Canadian Thanksgiving was a bit of a drop in the deep-end, but it was brilliant. I learnt all about poutine, the Québécois accent (thanks Danny) and the Canadian National Anthem ‘Oh Canada…’ Best of all I got to meet Alli, and try her amazing cooking. And this sauce really is sexy. I know it might seem like an odd combination but it totally works. I spent most of my student mealtimes experimenting with peanut butter on noodles in one form or another, but this one really nails it – and the alternative version is really good too. Its great on noodles, as a spoonful in a stir fry, or simply as a dip. Big thanks also to the wonderful Amanda – who needs to come and visit again soon!
If anyone wants to be featured as a guest blogger on The Great Cookery Adventure then all you have to do is cook me something amazing :)
And now I proudly introduce the wonderful Alli:
When I started University, I wasn't able to cook-- which led to me depending on the kindness of my friend more often then not. One day, my friend Amanda (who is obsessed-- to put it lightly-- with peanut butter) taught me her favourite recipe for pasta: Peanut Noodles. Miri decided that this sauce is sexy, and voila: Sexy Peaunt Noodles!
6 TB of each of the following:
- Rice Vinegar
- Soya Sauce
- Oil (I like to use Sesame oil, but vegetable oil will suffice).
1/2- 3/4 cup of Peanut Butter (depending on how much you love peanut butter). I prefer crunchy, as then you get the chunks that you get in a Pad Thai sauce, but creamy is delicious as well.
Put together over heat until you can no longer see or feel the sugar or peanut butter (5-7 minutes on a good flame). Serve hot on noodles, or use as a dip.
Slightly less sexy, but here you go!
I was cooking for a friend who doesn't like peanut butter, but had few ingredients (or little time) to make him his own separate dish. So instead, I mixed the following:
6 TB of Rice Vinegar (note: I ran out of Rice Vinegar (I make this a lot!) so I used half regular vinegar and half rice vinegar)
5 TB of Sugar (I was cooking for "health conscious" people)
6 TB of Soya Sauce
6 TB of Vegetable Oil (I was cooking for someone who hated Sesame Oil-- my friends are picky!)
1/4 cup of Peanut Butter
I cooked them the same way I normally do, and I served them on noodles-- lovely dish, got lots of praise!