Sunflower Satay Sauce ~ for Noodles and Grilled Chicken Skewers (Peanut-Free)
May 25, 2017, Updated Jun 30, 2025
Asian-Style Satay Sauce made with Sunflower Seed Butter for a nutty-sweet flavor, yet NUT FREE. Easy blended sauce for Noodles and Grilled Chicken Skewers. Top with Sunflower Seeds and Sunflower Sprouts!
Sunflower Satay Sauce
Made in a small food processor, easy to prepare and full of garlicky-ginger flavor. Allergy and Nut Free!
I’m Loving:
Organic Sunflower Seed Butter – my new pantry staple!
- Made from ONE ingredient: Roasted Sunflower Seeds!
- Creamy with a naturally sweet-nutty flavor, great by the tablespoon, and in this delectable, full- flavored sauce.
Sunflower Satay Sauce:
- A creamy sauce perfect for topping noodles, garnish with Sunflower Seeds and Sunflower Sprouts
- Can also add julienne raw vegetables on tip of the dressed noodles
- Satay sauce is the base for the chicken marinade too, thread the chicken and cook until tender with strong grill marks
- Wonderfull to over grilled tofu
- So easy to prepare, takes just minutes – all ingredients are aded to a small food processor
I hope you will enjoy this sauce and all its possibilities!
Karen
Sunflower Satay Sauce ~ for Noodles and Grilled Chicken Skewers (Peanut-Free)
Asian-Style Satay Sauce made with Sunflower Seed Butter for a nutty-sweet flavor, yet NUT FREE. Easy blended sauce for Noodles and Grilled Chicken Skewers. Top with Sunflower Seeds and Sunflower Sprouts!
Ingredients
- 1 inch piece ginger, peeled (about 1 T. chopped)
- 2 large fresh garlic cloves, chopped (about 1T. + 1/2 t.)
- 1/2 teaspoon dried hot red chiles, crushed
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce, or tamari sauce (gluten-free if desired)
- 2 tablespoons tahini sauce
- 5 tablespoons filtered water, warm (more if neccessary)
- 1/2 teaspoon molasses, look for “organic”
- 1/2 cup Sunflower Butter, look for “organic”
Instructions
Sunflower Satay Sauce:
- Place first eight ingredients in a small food processor. Pulse to combine, then run until you have a smooth paste – a little chunky is fine. Add the Sunflower Butter, pulse to combine, then run until just combined. Add 1 extra tablespoon of water if you like a thinner sauce.
- Serve sauce at room temperature. Store in a clean glass container in the refrigerator. Will stay fresh for up to 3 weeks.
To Serve over Cooked Noodles:
- I like Organic Round Soba Noodles or Gluten Free Rice Noodles.
- Toss 2 cups cooked al dente noodles with 2 teaspoons of Sesame Oil. Add 4 – 6 tablespoons of Sunflower Satay Sauce and mix well.
- Garnish with a drizzle of Extra Sauce, 2 tablespoons Sunflower Seeds and 1/4 cup Sunflower Sprouts (they're delicious!) Add Julienned Vegetables for a crispy and healthy touch. Try cucumbers and multi-colored carrots.
Grilled Chicken Skewers:
- Add chicken to a plate or bowl to hold. Add all marinade ingredients and mix in to combine.Method: For 1 1/4 pounds Chicken Tenderloins (tendons removed) cleaned and dried – ADD Marinade: 2 teaspoons Soy Sauce, 2 teaspoons Sesame Oil, 2 tablespoon Sunflower Satay Sauce and 1 teaspoon each – minced Garlic & Ginger.Cover and refrigerate 2 hours.
- Thread each tenderloin on a skewer – soaked bamboo, or metal skewer. Grill on a preheated, hot grill, turning until nice grill marks appear, and cooked through.
- Garnish with a good drizzle of Sunflower Satay Sauce, a sprinkle of Sunflower Seeds and Sliced Scallions.
- For a Vegan Meal: use above marinade on Firm Tofu, and grill; serve with sauce on the side. Serve with Noodles with Sunflower Satay Sauce and with Julienned Vegetables.
Notes
Recipe calculations are for the Sunflower Satay Sauce only.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 99kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 175mgPotassium: 51mgFiber: 0.2gSugar: 0.3gVitamin A: 11IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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