This Chopped Almonds Asian Sauce is a quick, versatile, and flavor-packed condiment perfect for weeknight dinners, meal prep, and adding bold umami to noodles, salads, and bowls. Using simple pantry staples like soy sauce, garlic, ginger, sesame oil, and almonds, it’s a sauce that balances nutty crunch with tangy, savory, and slightly sweet flavors.
Why This Sauce Works:
- Texture Flexibility: Keep it chunky for salads and bowls or blend smooth for a creamy, restaurant-style sauce.
- Easy & Quick: Ready in 10 minutes using pantry staples.
- Adaptable: Works as a dip, dressing, marinade, or drizzle.
Ingredients (U.S. Pantry Friendly):
- ¼ cup chopped almonds, toasted
- ¼ cup low-sodium soy sauce or tamari
- 2 tbsp rice vinegar or lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 garlic clove, minced
- 1 tsp fresh grated ginger
- ¼–⅓ cup warm water (adjust for consistency)
- Optional heat: ½ tsp red pepper flakes or 1–2 tsp sriracha
Step-by-Step Instructions:
- Toast Almonds: Toast in dry skillet, chop finely.
- Mix Sauce Base: Combine soy, vinegar, sesame oil, honey, garlic, and ginger.
- Add Almonds & Adjust: Fold almonds, rest 5 min, add warm water to achieve desired texture.
- Optional Creamy Version: Use almond butter instead of chopped almonds; thin with warm water and blend.
Serving Ideas:
- Cold noodle salad, grain bowls, or spring roll dip.
- Drizzle over grilled chicken, shrimp, tofu, or tempeh.
- Use as stir-fry sauce with hot vegetables or pasta.
Storage:
- Fridge: 3–5 days in airtight jar
- Freeze: Ice cube trays for portion control
Dietary Swaps:
- Gluten-free: Use tamari or coconut aminos
- Vegan: Maple syrup instead of honey
- Nut-free: Tahini or sunflower seed butter
FAQs:
Can it be a marinade? Yes, 20–30 min marination works perfectly.
Can I use almond butter? Yes, for creamy texture.
How to reduce salt? Use low-sodium soy sauce, add lime juice, thin with water.