Name: Versatile Peanut Sauce for Stir-Fries and Noodles
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 tbsp fish sauce; ½ tbsp dark soy sauce; 1 ½ tsp sugar; 2 tsp cornflour / cornstarch; 1 clove garlic, minced; 1 tsp grated ginger; 1 tsp curry powder, any type; 1 ½ tbsp crunchy peanut butter, regular; 3 tbsp water; 1 SINGLE batch Peanut Sauce, from above; 2 tbsp oil; ½ onion, sliced; 1–2 cloves garlic cloves, finely chopped or minced; 180–200 g protein of choice, sliced; 3–4 cups vegetables of choice, chopped / sliced as required and grouped by cooking time; 1 DOUBLE batch Peanut Sauce; 1 Stir fry ingredients, from above; 100 g dried rice noodles OR; 180 g fresh noodles of choice, prepared per packet; 0 Finely chopped coriander / cilantro, crushed peanuts

Versatile Peanut Sauce for Stir-Fries and Noodles

A quick and tasty peanut sauce that turns any stir-fry or noodle dish into a satay-inspired meal. Ready in 5 minutes, it's perfect for busy weeknights.

Prep5 min

Total5 min

DifficultyEasy

Servings4

This peanut sauce is incredibly easy to make and brings a rich, savory-sweet flavor to any stir-fry or noodle dish. It uses everyday ingredients and comes together in minutes, making it a staple sauce for quick Asian-inspired meals.

Use it as a marinade, dipping sauce, or toss it with your favorite protein and vegetables for a complete weeknight dinner. The sauce is versatile and can be adjusted to your taste by adding more or less curry powder or sugar.

Method

Make the peanut sauce: In a small bowl, combine fish sauce, dark soy sauce, sugar, cornflour, minced garlic, grated ginger, curry powder, and peanut butter. Stir until smooth, then add water and mix again until well blended.
For the stir-fry version: Heat oil in a wok or large skillet over high heat. Add sliced onion and garlic, and cook for 1 minute.
Add your chosen protein (chicken, beef, tofu, etc.) and cook for about 2 minutes, until just cooked through.
Add the vegetables in order of cooking time, starting with the ones that take longest (e.g., carrots, bell peppers). Stir-fry briefly until they are just tender but still crisp.
Add any delicate greens (such as bean sprouts or spinach) and the prepared peanut sauce. Toss everything together until the sauce thickens and coats the ingredients. If it seems too thick, add a splash of water.
Remove from heat and garnish with crushed peanuts and chopped cilantro. Serve immediately over steamed rice, or for a low-carb option, with cauliflower rice.
For the noodle version: Prepare the stir-fry following steps 2–4, but use a double batch of peanut sauce.
Add cooked noodles (rice noodles or fresh noodles) to the wok along with the sauce in step 5. Toss for 1–2 minutes until the sauce thickens and coats the noodles. Garnish and serve right away.

💡 Tips

For a smoother sauce, use smooth peanut butter instead of crunchy.
To make it vegan, substitute fish sauce with soy sauce or tamari.
If the sauce becomes too thick after standing, add a little warm water and stir.

Inspired by a recipe from RecipeTin Eats

Versatile Peanut Sauce for Stir-Fries and Noodles

Ingredients

Peanut Sauce

Stir Fry (optional: to use sauce)

Noodles (optional: for noodle version)

Garnish (optional)

Method

💡 Tips

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