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Almond Butter Noodles

These almond butter noodles are insanely delicious! With a creamy almond butter sauce, your favorite noodle and fresh vegetables, this show stopper recipe will be a huge hit.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 8 oz. favorite noodle spaghetti, fettuccine, soba, buckwheat or udon
  • 1/2 cup almond butter
  • 1/4 cup low-sodium soy sauce or coconut aminos
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. maple syrup
  • 1 tsp. fresh ginger grated
  • 1 tsp. garlic powder
  • 2-4 Tbsp. hot water to adjust the sauce consistency, add more for thinner sauce
  • 1 cup vegetables thinly sliced (bell peppers, carrots, mushrooms and snap peas)
  • 2 Tbsp. sesame oil
  • 1 tsp. sesame seeds for garnish
  • chopped green onion for garnish

Instructions

  • Cook the noodles according to the package instructions until they are al dente. Drain, rinse with cold water, and set them aside.
  • In a medium-sized bowl, whisk together the almond butter, soy sauce, rice vinegar, maple syrup, garlic, and grated ginger. 
  • 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.
  • 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.
  • 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.
  • 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.
  • Once everything is well combined and heated, remove the skillet from the heat and serve.