Miso Peanut Sauce

Add some cayenne pepper for a spicier sauce. Serve over noodles*, vegetables, tofu,...

味噌ピーナッツソース (Japanese)

/miso pīnattsusōsu/

1/4 cup (60 ml) smooth organic peanut butter or gluten-free almond butter

1/2 cup (120 ml) white miso**

1/4 cup (60 ml) each: organic honey and hot water

2 Tbs. (30 ml) organic apple cider vinegar

1 Tbs. (15 ml) grated ginger

2 minced cloves of garlic

optional: 1/2 tsp. (2,5 ml) cayenne pepper or to taste

1. Whisk all the ingredients together.

*Noodles with Miso Peanut Sauce

Serves 4-6

1 pound (450 g) spaghetti or noodles (gluten-free if needed)

2 organic carrots, coarsely grated

6 organic green onions, both the green and white thinly sliced

2 organic red bell peppers, cut into slivers

3 Tbs. (45 ml) sesame seeds for garnish

miso peanut sauce

1. Cook the pasta as directed.

2. Drain and rinse with cold water.

3. Toss into the pasta the carrots, green onions and bell peppers. Keep a little of each for garnish

4. Serve with extra carrots, onions, and bell peppers. Sprinkle the sesame seeds on top.

**Miso paste is not gluten free if it contains barley, rye, or wheat. 
Gluten-free miso contains rice, millet, or buckwheat.