Noodles & Co. Indonesian Peanut Saute Sauce

Noodles Indonesian Peanut Saute Sauce

Noodles & Co. Indonesian Peanut Saute Sauce
From Favorite Family Recipes

Once upon a time, Noodles & Co. was one of my favorite restaurants.  As a suburban high school kid in the early 2000’s, Noodles was my first introduction to dishes like Pad Thai and fancy noodles like cavatappi.  Having lived in the city for almost 7 years now, it’s hard to imagine a world without mom-and-pop ethnic restaurants dotting every corner.  But every once in a while, when I’m feeling nostalgic, I’ll pop into the Lincoln Park location of N&C for one my old favorites.  Indonesian Peanut Saute was my idea of “super spicy” and very cool back in the day.  These days it’s comfort food.  Unfortunately the original uses refined grains in the noodles and is sorely lacking in the veggie category.  Luckily this knock off is spot on, and you can use it to douse anything you want – in my case a big bowl of whole wheat thin spaghetti and every veggie I could cram into a saute pan.  Just as comforting, none of the guilt!


  • 1 cup chicken stock
  • 6 heaping Tbsp creamy peanut butter (I used Trader Joe’s natural peanut butter)
  • 6 Tbsp soy sauce
  • 3 Tbsp honey
  • 3 Tbsp fresh ginger, minced or grated
  • 4 tsp Sriracha
  • 5 cloves garlic, minced or pressed


  1. Place all ingredients in a small sauce pan.  Heat over medium-low and whisk until sauce becomes well combined and warm.
  2. Serve over pasta, veggies, meat, or a combo!

Makes about 1.5 cups of sauce.

Related Posts Plugin for WordPress, Blogger...

2 Responses to Noodles & Co. Indonesian Peanut Saute Sauce

  1. Doreen Dodero says:

    I like this recipe, mostly because I have everything on hand except fresh ginger. Since I’m not a big fan of ginger, I think powdered ginger would work too.

    • Honeymoon Kitchen says:

      Powdered would definitely work – and you probably need much less since it’s more concentrated. I’m not a huge ginger fan either, but I always buy a big knob of it, peel it and cut it into 2-inch segments and freeze in a ziplock. Then when I need a little I just grate the frozen chunk with my microplane. Super easy.

Leave a Reply

Your email address will not be published. Required fields are marked *