Food Friday : Spicy Peanut Coconut Sauce, served two ways | Loulou

Ingredients

• 1/2 cup peanut butter *
• 165 ml coconut milk, which is a small can = 5.6 oz, just under 3/4 cup **
• 1 tablespoon soy sauce (add more at the end if you’d like it saltier)
• 2 tablespoons wine vinegar, red or white
• 3/4 teaspoon sugar (or less)
• 1 inch piece of ginger, minced
• 1 large clove of garlic, minced
• 1 scotch bell pepper, minced (we like things spicy, but you can adjust the amount you use)
• 1 tablespoon finely chopped cilantro (aka coriander)
• Water to thin, if required
• Noodles to serve 4
• 1/2 cup (or more to your liking) of the Spicy Peanut Coconut Sauce
• 3 tablespoons peanut oil, divided
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (optional but good)
• Vegetables of your choice, chopped into smallish bite sized pieces. We used baby bok choy, carrot, mushrooms, onion, celery and green pepper.
• A few sprigs fresh cilantro
• Roughly ground peanuts
• Chopped green onion
• Wedges of lemon