Peanut Ginger Noodles
Don't want to make a big deal out of cooking dinner on a weeknight? Well, you can make these awesome sauce cubes instead. That's right, I said awesome sauce. They're creamy, tangy, spicy, and can be melted in just under a minute to mix into some freshly cooked rice, buckwheat, or wheat noodles.
1 cup peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sriracha sauce
1 tablespoon agave nectar
3 cloves garlic
2" piece ginger
1 teaspoon salt
1 teaspoon sesame oil
Blend all of the ingredients together in a blender until smooth. It will be quite thick, but you may thin it out with a little bit more sesame oil or water if you would like.
Pour it into an ice cube tray (preferably a silicone one) or silicone molds and even them out. You can use a spatula or a bench scraper to make these really nice and even.
Freeze for at least 5-6 hours or overnight.
When ready to eat, cook up some noodles and any other accompaniments (bok choy, tofu, broccoli, peppers, mushrooms, whatever you like). Reserve the water from cooking the noodles.
Meanwhile, take out the frozen cubes and transfer them into a reusable freezer bag (another silicone one, like I used in my video). You don't have to do that, but I find it's just easier to store this way.
Drop 2-3 sauce cubes into your bowl that you'll use to eat your noodles in. Pour in just enough water to stir through and melt into a thinner sauce.
Drain your noodles and then pour into your bowl along with any additional toppings you like.
Get creative and mix it up! If you make these, please tag me on Instagram! I'm @AHSUSTAINABLELIFE.