Indonesian Peanut Sauce, p 667
Prep Time: 15 minutes
Cook Time: 25-30 minutes
WW Pts (cutting oil to 1 T): 8
WW Pts (as directed): 8
Bonus: versatile flavorful sauce, adds protein, fats & texture to steamed veggies and/or noodles, can probably take shortcut by using peanut butter instead of grinding
Bummer: chopping and grinding
In the 19 or so years I've been a vegetarian, I've eaten many versions of sesame and/or peanut noodles - some from restaurants and some homemade. I decided a while ago that it mostly wasn't worth buying sesame/peanut noodles because I could just make them better. I haven't done that until now. This peanut sauce went extremely well with the soba noodles and I will definitely make this again.
Full Disclosure: Upon draining, soba noodles were treated with a few drops (maybe 1/2 tsp) of toasted sesame oil to prevent stickiness and add subtle flavor.
Other than the shallot chopping, and peanut grinding, this was a pretty quick & easy recipe. The recipe calls sfor the peanuts to be finely chopped, but I stopped short of that because I was afraid to turn it into peanut butteer, although it probably would have been fine had I used good quality pre-made peanut butter.
I served this sauce over soba noodles with steamed broccoli, pan-fried tempeh, and raw bell pepper.
I stored the leftover sauce in a covered container in the refrigerator for about five days and then heated it up and served it over noodles. It was still delicious.