Creamy Almond Butter Noodles

These Creamy Almond Butter Noodles are filled with flavor and are sure to be a new favorite recipe for lunch or dinner! They have an abundance of veggies like bell peppers and carrot, with a creamy almond butter ginger sauce that is just so delicious.

I love a delicious nut butter sauce with noodles and vegetables. There’s just something about a super flavorful creamy sauce along with lots of texture. And who can resist noodles?! This dish is bringing all the flavor, and is a satisfying meal too, thanks to lots of veggies and the hearty almond butter sauce. The extra delicious additions like sesame seeds, cilantro and scallions are the finishing touch.

Tips and Tricks for Making These Creamy Almond Butter Noodles

I used red bell peppers and carrots as the main veggies in this dish. However, feel free to use whatever you have in the fridge. Other great options would be broccoli florets (cut fairly small), slice red cabbage, napa cabbage, and brussel sprouts (cut them in quarters or halves).

You can feel free to add chickpeas or tofu for some additional protein, if you like. You can simply add in cooked chickpeas towards the end when combining all the components. If using tofu (I would suggest extra-firm or super-firm for this one), you can sauté it in a separate pan while the veggies are cooking with some avocado oil. Make sure to season the tofu as it’s cooking with some salt, pepper and garlic powder.

Use your favorite noodles for this dish. You’ll need 3 to 4 servings. Great options are rice noodles, udon noodles, pure soba noodles (100% buckwheat), or veggie noodles such as those made from hearts of palm (Palmini makes a great one), zucchini, or carrot.

This dish makes for great leftovers and as a meal prep meal. I suggest storing the sauce separately in the fridge until the day you’re eating.

How This Recipe Comes Together

Start by preparing your noodles, if you are using the type of noodles that need to be cooked.

Then whisk up the sauce. Simply add the ingredients to a bowl and whisk them together well: almond butter, canned full-fat coconut milk, ginger paste, rice vinegar, reduced-sodium soy sauce (or tamari), sriracha, and maple syrup.

Next, sauté the veggies. You’ll start by heating a pan on medium heat. Add the sliced onions and cook them for a few minutes, then repeat that process with the bell peppers, then followed by the carrot. Lastly, add the noodles and sauce.

To serve, I love to garnish these noodles with sliced green onion, black sesame seeds, and fresh cilantro.

Other Delicious Noodle Recipes to Try

Vegan Stir Fry Noodles with Crispy Tofu

Peanut Ginger Noodles with Broccoli

Udon Noodles with Scallions

Sweet Chili Tofu & Peppers

Print Recipe

5 from 4 votes

Creamy Almond Butter Noodles

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Keyword: almond butter, ginger, noodles, veggie noodles

Servings: 4 people

Ingredients

Sauce

• 1/3 cup almond butter*
• 2 tbsp canned full-fat coconut milk**
• 1 tbsp ginger paste or sub fresh grated ginger
• 2 tbsp rice vinegar
• 2 1/2 tbsp reduced-sodium soy sauce or tamari
• 1/2 to 1 tbsp sriracha to taste
• 1 1/2 to 2 tbsp maple syrup to taste

Remaining Ingredients

• 1/2 tbsp avocado oil
• 1/8 medium red onion thinly sliced
• 1 bell pepper thinly sliced
• 2/3 cup shredded carrots
• 4 servings noodles of choice***
• 1/4 cup packed sliced green onion
• 2 tsp black sesame seeds
• fresh cilantro for serving optional

Instructions

• If using noodles that will need to be cooked, prepare them first.
• Next, in a bowl, mix together Sauce ingredients. If you desire a thinner sauce, whisk in one tablespoon of filtered water.
• Preheat a large pan on medium heat. Add oil and onions, stir, and cook 3 to 4 min on medium-low heat, stirring occasionally. Add bell peppers, stir, and cook 3 min, then add carrots. Stir, cook another 3 min, then remove pan from heat. Add noodles and sauce, and toss well to combine.
• Serve and top with green onion, sesame seeds, fresh cilantro, and more sriracha if desired.

Notes

*If the almond butter has oil separated in the jar, stir well before measuring out the almond butter for this recipe.

**If your canned coconut milk is separate into the thick cream and thinner water, pour the whole can out into a bowl and whisk it together before measuring out for this recipe. You can use the remaining coconut milk in many other recipes on my site, just search “coconut milk” in the search bar.

***either veggie noodles (made of hearts of palm, zucchini, carrot) will work great, or use your favorite stir fry noodles. Rice noodles, pure soba noodles (100% buckwheat), or udon noodles would work well.