I received two special requests in the last two weeks. The first asked for something that could be packed in a lunch box. The second asked for something that could incorporate leftovers. Well today's you're lucky efficient (vegan-friendly) day.
This recipe will use leftover pasta. I don't care what pasta. Obviously, I recommend whole wheat pasta over white. But do you care what pasta? No. Probably not. You just have that leftover tupperware of pasta and you're like fuck what do I do with this?
Ok, so this is basically a variation of the peanut sauce recipe I use on everything. Except it's different. It's more Sriracha-y and it requires no immersion blender. You can make this sauce in literally two minutes with a fork. It'll yield a much smaller amount (enough for a small jar) that you can stash in at work to eat over leftover pasta.
(Adapted from here)
- 1/2 cup of peanut butter
- 3 tbs. of Sriracha
- 1 tsp. minced garlic (or powdered)
- 1 tsp. powdered ginger
- 1 tsp. black pepper
- 1 tbs. sesame oil
- 2 tbs. lime juice
- 1 tbs. sugar
- 3 tbs. hot water
This is some rich, thick sauce. It's slightly tangier (because of the lime) than my crack sauce recipe. If you like cold sesame noodles and sriracha, you will like this. If you don't, well, you're shit out of luck, pal.