What’s better in spring than a cold noodle bowl?
FINALLY spring is here, and the fresh spring ingredients are starting to pop up on the shelves. Crisp beans, tender asparagus, leafy greens…which all sound like great ingredients for a noodle bowl, if you ask me! This month’s RecipeRedux theme is 7 ingredients or less, and my Asian-inspired noodle bowl sauce fits the bill. I made them for Gracy’s self care group on Sunday, and used my go-to format of a make-your-own bar so people could choose which elements to add. (And as always, I chose EVERYTHING!)
But the sauce! It’s delicious. Savory, nutty, salty, and tangy – and very forgiving. I often use rough measurements and it always ends up just fine…make a big batch and taste as you go to adapt it!
Sesame ginger noodle bowl sauce
- 1/4 c sesame oil
- 1/4 c soy sauce (can substitute soy-free aminos or homemade soy sauce)
- 2″ fresh ginger, peeled
- 1 Tbsp almond or peanut butter
- 1 Tbsp tahini (double if skipping nut butter)
- 1 lemon’s juice
- 1 clove garlic
Blend all ingredients in a blender or food processor; mixture will be thick. Drizzle in 1/4c -1/2 cup water until desired consistency is reached. Taste and tell! You could add a hit of hot sauce, a pinch of sugar, or more of any of the ingredients you want to play up.
Click the frog for other RecipeRedux 7-ingredient recipes for fast, healthy dishes!