Everything is better with peanut butter according to my husband. While I don’t fall into that camp, I do make the exception for a good peanut sauce. This peanut sauce recipe has such a nice balanced peanut flavor that isn’t overpowering and works perfectly with roasted vegetables. This recipe fed our family of five. Hope you enjoy!
Ingredients
- 1/2 cup of peanut butter
- 1/2 cup of coconut aminos (you can substitute soy sauce)
- 1 cup of chicken stock (you can substitute water)
- 2 to 3 tbs of sesame oil
- 2 to 3 tbs of garlic oil
- 2 tbs of rice wine vinegar
- 2 tbs of honey
- 1/2 of an onion
- 3 garlic cloves
- salt and pepper
Sauce Recipe
- Finely chop 1/2 onion and saute in sesame oil in medium sauce pan until onion is translucent.
- Add 3 cloves of minced garlic, saute until softened.
- Add 1/2 cup of coconut aminos
- Add 1/2 cup of peanut butter, stir over medium heat until well incorporated.
- Add 2 tbs of honey
- Add 2 tbs of rice wine vinegar
- Add salt and pepper to taste.
Cook the noodles of your choice according to their instructions. Drain water and add the noodles to your sauce. Stir well to coat all of the noodles with the sauce.
Garlic Roasted Vegetables
Chop carrots and green beans. Place on roasting pan. Toss the vegetables with garlic oil and season with salt and pepper. Add water or chicken stock to the pan to help the vegetables steam a bit before they start to roast. Roast for about 20 to 30 minutes.
Top peanut sauce noodles with roasted vegetables. Enjoy! For more family recipes follow along @homesteadonlakeside
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