This sauce was suggested as a topping for kelp noodles and vegetables. I thought the proportions in the recipe were WAY off, so I am not reprinting the whole thing here, but the sauce was good enough I wanted to share it. It would be great on noodles, chicken, veggies, all sorts of things I think!
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy sauce until smooth. Whisk in the canola oil and check for seasoning.