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--- menus:peanut_sauce_noodles_asa [2025/10/01 10:54] – [Directions] karin
+++ menus:peanut_sauce_noodles_asa [2025/10/01 10:56] (current) – [Ingredients] karin
@@ Line 10: / Line 10: @@
   * 1 c. peanut butter
   * 1/2 c. light coconut milk (or 3/4 c. water, if you don't have coconut milk on hand -- the original recipe called for water, which is fine, but the coconut milk adds that special something)
-  * 2 garlic cloves
+  * 2 whole garlic cloves, or 2 t. chopped garlic or garlic paste
   * 4-6 T. gluten-free soy sauce, to taste
   * 3 T. rice vinegar (cider vinegar works okay, too)
@@ Line 28: / Line 28: @@
   * Put all of the ingredients for the peanut sauce in a cuisinart  and mix until well blended. You can also pre-chop the garlic finely (or use the garlic paste) and then just whisk the ingredients together by hand. Set aside at room temperature.
-    * Note: you can double the sauce recipe, if you like, and freeze half of it -- that way you don't have half a can of coconut milk lying around, which is annoying. Or simply make a double batch of everything -- this recipe makes GREAT leftovers -- tasty hot or cold.
+    * Note: you can double the sauce recipe, if you like, and freeze half of it -- that way you don't have half a can of coconut milk lying around, which is annoying and usually goes to waste unless you have another immediate plan for it. Or simply make a double batch of everything -- this recipe makes GREAT leftovers -- tasty hot or cold.
   * Prep all the veggies (snow peas, cucumber, scallions, cilantro) and place them in a large bowl.
   * Cook the noodles or rice. Place the noodles or rice in the bowl with the veggies. Pour the peanut sauce over everything and stir until combined. Serve immediately. Garnish with chopped peanuts and cilantro, if desired (alternatively, simply mix in some chopped peanuts when you mix everything together, to add to the crunchy texture).