This peanut butter sauce is one of my personal go-tos for weekly meal prep. I make a big batch on the weekend and then use it throughout the week for salads, tossed with noodles, slaws, or for dipping veggies. It's one of my personal hacks for more healthful eating day to day.
Bonus: My kids are huge fans of it, too!
How to Make Quick Peanut Sauce
Got a blender? That's pretty much all you need to make this recipe. Just combine all the ingredients into your blender and let it go until the ginger and garlic are completely blended and the sauce is nice and smooth.
One thing to keep an eye on is the thickness. If I'm using it as more of a dipping sauce, I keep it thick. If I want to make it more of a peanut salad dressing, I add a Tablespoon or two of water until it gets to the right consistency.
What Goes with Asian Peanut Sauce
I have literally enjoyed this dressing on everything. The ingredients give it an Asian style flavor profile making it perfect pairing with noodles (udon, soba, rice noodles or even spaghetti). I also love it as a dressing tossed with greens or slaw. Or use it as dipping sauce for chicken fingers or fresh veggies.
Joanie's Blood Sugar Balance
This peanut sauce is already working in your favor. The healthy fats and protein from peanut butter help slow digestion and steady blood sugar. Here's how I turn it into a complete, balanced meal:
Start with Protein (20-30g): Grilled chicken, baked tofu, shrimp, or hard-boiled eggs
Load Up on Fiber: Shredded cabbage, snap peas, bell peppers, cucumber, spiralized zucchini. The more colorful vegetables, the better
Healthy Fats: Already covered by the sauce! (Though I won't say 'no' to sliced avocado π₯)
My Noodle Strategy: When Ryan was first navigating pre-diabetes, we discovered that treating noodles as an accent rather than the base made all the difference. Try Β½ to 1 cup cooked soba noodles (fiber-rich buckwheat) mixed with 2-3 cups of vegetables, or go half regular noodles and half zucchini noodles. Everything gets coated in this delicious sauce, you get that satisfying noodle experience, and your blood sugar stays steady. Win-win-win.
Meal Prep and Storing Peanut Butter Sauce
Talk about a meal prep superstar. I make a double batch of this stuff every week and keep it in a glass jar in the fridge for up to 5 days.
Quick tip: It thickens as it sits, so just add a tablespoon or two of water and give it a good stir if it's gotten to thick.
My weekly routine: I prep my protein and chop vegetables ahead of time, then everything comes together in the time it takes to heat up leftovers. Having this sauce ready to go means I can throw together a balanced bowl in minutes on busy weeknights. It's one of those kitchen shortcuts that actually makes healthy eating easier, not harder.
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Peanut Sauce Recipe
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 minutes
- Yield: 4 servings
- Category: noodles
- Method: blender
- Cuisine: Asian
Description
Easy Peanut Noodles feature a creamy sauce made with peanut butter, soy sauce, ginger, and rice wine vinegar. Toss it with your favorite noodles and veggies for a quick and nutritious weeknight meal.
Ingredients
- 1 tsp ginger paste *(see notes) or one 1-inch piece of fresh ginger, peeled
- 1 garlic clove, minced
- Β½ cup creamy peanut butter
- β cup rice wine vinegar
- ΒΌ cup honey or agave nectar
- 1 Tbs sesame oil
- β cup soy sauce
- ΒΌ cup water
- Optional: sesame seeds, fresh cilantro, julienne carrots and peppers for garnish
Instructions
- Combine ginger, garlic, peanut butter, rice wine vinegar, honey, sesame oil, soy sauce and water in a blender and blend on high for 1 minute until creamy and smooth. There shouldn't be any bits of ginger or garlic left.
- When you're ready to serve, toss with noodles or as a dressing for salad
Notes
- Ginger paste is not the same as dried ground ginger. You can find fresh ginger paste in the produce section and most grocery stores. It's a quicker alternative to grating fresh ginger root by hand.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 22.1 g
- Sodium: 1241.9 mg
- Fat: 22.7 g
- Carbohydrates: 79.5 g
- Fiber: 2.3 g
- Protein: 19.4 g
- Cholesterol: 0 mg
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