Almond Butter Noodles in a Homemade Creamy Sauce

Peanut sauce had its day. Next up, almond butter sauce! This noodle dish is addicting, satisfying and incredibly easy to make.

You can use any noodle variety you want, toss in your favorite fresh crispy veggies, and whip up this incredible sauce in no time. My family goes crazy for these almond butter noodle bowls, I make extra and they’re even better the next day.

❤️ Why You’ll Love Almond Butter Noodles:

• Use any type of noodles.
• Makes great leftovers.
• Vibrant colors perfect for little ones.
• Vegan recipe.
• Can be made gluten-free.
• Great for toddlers.

🍲 Ingredients

Noodles: spaghetti, fettuccine, soba, buckwheat or udon.

Almond Butter

Soy Sauce or Coconut Aminos

Rice Vinegar

Maple Syrup

Fresh Ginger

Garlic Powder

Vegetables: bell peppers, carrots, mushrooms, snap peas or any you prefer.

Sesame Oil

Sesame Seeds

Green Onion

👩‍🍳 How to Make Almond Butter Noodles

1. Cook the noodles according to the package instructions until they are al dente. Drain, rinse with cold water, and set them aside.
2. In a medium-sized bowl, whisk together the almond butter, soy sauce, rice vinegar, maple syrup, garlic, and grated ginger. 
3. Depending on your desired sauce consistency, add 2 to 4 tablespoons of hot water to the sauce and whisk until it reaches a smooth and creamy consistency. You can adjust the amount of water to your liking.
4. Add the sesame oil in a large skillet over medium heat. Add the sliced vegetables and sauté for 3-4 minutes, or until they start to become tender.
5. Pour the almond butter sauce over the sautéed vegetables and stir well to combine. Let the sauce and vegetables simmer for a couple of minutes.
6. Add the cooked and drained noodles to the skillet. Toss them in the almond butter sauce until they are well coated and heated through. If the sauce is too thick, you can add a bit more hot water to reach your desired consistency.
7. Once everything is well combined and heated, remove the skillet from the heat and serve.

🪄 Tips and Tricks

• This recipe can be served hot or cold. To make this a cold noodle salad, cook according to directions and refrigerate for 2 hours. Save some dressing for when ready to serve, in case the noodles have dried out. 

🗒 Substitutions

• Use your favorite veggies! I like my noodle recipes to have a lot of vibrant color so I use red bell peppers, carrots, snap peas, orange bell peppers and top with spring onions and sesame seeds. Any veggies you have on hand will be delish.
• For protein, add crispy tofu or grilled chicken.

👝 How to Store Leftovers

Store leftover noodles in an airtight container in the fridge for up the three days.

🤔 Common Questions