Bunny went through a phase when she was just turning two where she had to have "dip" for her food. Pita in hummus. Strawberries in plain yogurt. Chicken in chutney. Broccoli in mayo. (You get the idea.) She called it "dipping."
A while back my sister-in-law asked me to post a recipe for sesame noodles. It is essentially the following peanut-sesame sauce tossed with cooked noodles and garnished, but it's great on all kinds of things, not just noodles. The amount below will sauce about a pound of noodles (soba, thin spaghetti, whatevs). And if you want to get fancy, you can garnish the noodles with daikon sprouts, thinly sliced radish, juilliened carrot or cucumber, cilantro—or any combination thereof— right before serving.
PEANUT SESAME SAUCE FOR BUNNIES
Put the following in a blender and whiz:
3/4 cup smooth peanut or almond butter
1 clove of garlic
a thumb-sized piece of fresh ginger, grated
3 tbsp. light or reduced sodium soy sauce
1/3 cup honey, pure maple syrup, or rice syrup
2 tbsp. white vinegar or 3 TBSP rice wine or apple cider vinegar
2 tbsp. toasted sesame oil
2 tbsps. toasted sesame seeds (avail. at any Asian market)
1-2 tbsps. Sriracha hot sauce (or your favorite—optional)
2 tbsp. water
Toss with cooked noodles. Or use it as a dip for pan-fried tofu, chicken or pork skewers, or vegetables.