Almond butter noodles

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These vegan and gluten-free spicy almond butter noodles make for an incredibly delicious and easy dinner during the week. They are ready in just 20 minutes!

I entered a phase of being obsessed with peanut sauce for a while. It is very easy to do and tastes good in literally everything. Spring rolls, vegetables, as a salad dressing, whatever.

Then I found out that you can make the exact same sauce, but with almond butter instead of peanut butter. And in my opinion, it tastes even better. Especially in a mess of spicy noodles.

I have to give credit where it is due. I get this idea from the lovely Steph Yu @ happyandhealthy96 on instagram. She is the queen of spicy noodles. All I did was replace the peanut butter with almond butter in my peanut sauce recipe, soak the noodles, and top with vegetables.

You can use the noodles you want. I used Trader Joe's lentils and brown rice spaghetti for extra protein and fiber. You can also use any vegetable that is your favorite. I'm pretty sure almost any vegetable will taste good in this sauce. It's really that good.

Note: this recipe makes 6 servings. Feel free to cut it in half if necessary. Although, these noodles are excellent leftovers.

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For more pasta / pasta recipes, check out these coconut curry tofu noodles, creamy vegan mushroom pasta, creamy vegan macaroni and cheese, or this roasted red pepper pasta sauce.

Almond butter noodles

These vegan and gluten-free spicy almond butter noodles make for an incredibly delicious and easy dinner during the week. They are ready in just 20 minutes!

Ingredients

  • 12 oz noodles of your choice (I used Trader Joe’s lentils and brown rice spaghetti)

  • 1 large zucchini

  • 1 1/2 cup steamed and peeled edamame beans

  • 1/3 red onion

  • 1/3 cup almond butter

  • 1 1/2 tablespoon Tamari (use soy sauce if not gluten-free)

  • 1 1/2 tablespoons coconut amino acids

  • 1-2 tablespoon Sriracha (optional, try to see how hot you like it)

  • 1 tablespoon lime juice

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ginger powder

  • coriander, to decorate (Optional)

Instructions

  1. Cook the noodles according to the instructions.

  2. While the noodles are cooking, sauté the onion and zucchini or vegetables you are using in a little oil.

  3. While the vegetables are sautéing, prepare the sauce. Add almond butter, tamari, coconut amino acids, as much sriracha as you like, lime juice, garlic, and ginger in a bowl and stir.

  4. After stirring, the sauce will thicken. Add a little warm water little by little while stirring until it reaches a pourable consistency. Be careful not to add too much water or it will become very runny.

  5. Once the noodles are cooked, pour the sauce over them and stir. Add sautéed vegetables and edamame and serve. Garnish with coriander if desired.

  6. If you have extra leftover sauce, it will store well in the refrigerator, but will thicken. To use again, just add a little more water.

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Almonds noodles butter

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