Coconut peanut sauce

1/4 cup coconut milk, well shaken

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon mirin

1 (1/2 inch) piece fresh ginger, peeled, roughly chopped

1 1/2 teaspoons brown sugar

Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth.
Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.

MAKES ABOUT 1 ⁄ 2 C U P