Almond Butter Satay Sauce with Noodles & Veggie “Chick’n”
Almond Butter Satay Sauce: Delicious with Health Benefits
I’m a huge fan of satay sauce. I’m pretty sure I’d be happy forever if I could have a bottomless bowl of gluten free cold peanut noodles. However, until recently, I’ve only tried satay sauce with peanut butter. After experimenting with this Almond Butter Satay Sauce, I think I like it even better than the traditional peanut sauce!
In addition to the great flavor of this satay sauce, I also love the health benefits of almond butter:
- It contains vitamin E, magnesium, copper, vitamin B2, and phosphorus.
- It is a great source of monounsaturated fat, protein, and fiber, which are essential for heart health.
- Almond butter also can help reduce your risk for heart disease and lower your LDL-cholesterol.
With all these benefits, you can feel good about adding this truly delicious, satiating almond butter sauce to your recipe rotation!
Ingredients for Almond Butter Satay Sauce with Noodles and Veggie Chick’n
Almond Butter Satay Sauce
You won’t believe how simple this recipe is! You can whip up this almond satay sauce with just five ingredients:
- All natural almond butter, no salt or sugar added (my favorite is shown above, the Barney Bare Smooth Almond Butter)
- Bragg Liquid Aminos
- Apple Cider Vinegar
- Sesame oil
- Water
Gluten Free Noodles
Find some gluten free noodles to toss with your satay. You can select traditional rice noodles, or even a rice-based pasta such as thin spaghetti or angel hair. I used Ronzoni gluten free pasta, which is made from four grains, including brown rice and white rice.
Download a FREE copy of GF Veg’s eBook the Complete Guide to Healthy Pasta for recipes, meal inspiration, nutrition guidance, and cooking tips. Learn about 8 gluten free pastas and pasta swaps that will reduce inflammation, promote gut health, and support clean eating.
Vegetarian “Chick’n”
For a long time, it was difficult to find a gluten free vegetarian “chicken” that I really liked. The search is finally over with Dr. Praeger’s Classic Chick’n Tenders. In addition to being gluten free, these are vegan, non-GMO, and have 14 grams of protein per serving. Plus, they taste delicious and have good texture to them, which is key!
Making Almond Satay Sauce with Noodles and Veggie Chick’n
This dinner comes together quickly and easily:
- Boil the noodles on stove, drain, and rinse according to package directions.
- Prepare the veggie chick’n according to package directions. For Dr. Praeger’s Classic Chick’n Tenders, I put them in the toaster oven at 450 degrees for 7 minutes on each side.
- For the almond butter satay sauce, whisk all ingredients together until smooth.
- Toss the satay sauce with the noodles. Add the amount of sauce that’s to your liking. This is purely a matter of preference. I admit, I like a lot of sauce on my noodles! Divide the noodles into bowls and top with about 4 chick’n tenders for each portion.
Other Ways to Enjoy Almond Satay Sauce
You may have some satay sauce left over after you prefer your noodles and chick’n meal. There are plenty of ways to use up the leftovers! Here are a few ideas:
- Use it as a marinade for tofu.
- Use it as a dipping sauce for fresh or grilled veggies.
- Pour it over stir-fried veggies and rice.
- Create new sauces by adding any of the following: chopped pineapple, chopped tomatoes, or coconut milk.
More Recipes with Almond Butter
Almond butter is so versatile, and it’s a staple at our house! Here are some more recipes to enjoy with your almond butter. All are vegan and gluten-free:
I hope you find plenty of delicious ways to enjoy your almond butter!
Almond Butter Satay Sauce with Noodles and Chik'n
Ingredients
- 2 packages gluten free vegetarian chick'n tenders such as Dr. Praeger's
- 1 package gluten free rice noodles such as Ronzoni
- 2/3 cup all natural almond butter no sugar or salt added
- 4 Tbsp Bragg Liquid Aminos or gluten free soy sauce
- 3 Tbsp apple cider vinegar
- 2 Tbsp sesame oil
- 1/3 cup water
Instructions
- Cook noodles according to package directions. Drain and rinse.
- Meanwhile, cook vegetarian chick'n tenders according to package directions. If using Dr. Praeger's, cook in toaster oven at 450 degrees for 7 minutes; flip and cook for 7 minutes more.
- To make the satay sauce, whisk together the almond butter, liquid aminos, apple cider vinegar, sesame oil, and water until smooth.
- Toss the noodles with satay sauce, adding sauce until you reach the flavor desired.
- Divide noodles into bowls and top with 4 chick'n tenders per serving.
- Enjoy!
I have been trying to ditch the meat, but I haven’t been able to find any great recipes. This one looks delicious! Thank yoU!
Hi Karin, meat substitutes can be a good way to start transitioning into veggie meals. These chick’n tenders really are delicious, a good source of protein, and work in a variety of different dishes. Hope you enjoy!
This is a great idea! A much healthier substitute. Thanks for this recipe. Can’t wait to try it.
Thanks, Tahmina! We discovered that the dish works well either hot or cold, too. Enjoy it!
Almond butter is an interesting take on the classic peanut satay. I haven’t thought of that before but mixed with some sesame oil and it sounds great!
Thanks, Maura! We were pleasantly surprised by how much we enjoyed the almond satay. I probably shouldn’t have been surprised, given how much I love almond butter! This is one that we’ll be putting in our regular rotation. 🙂