Creamy Almond Butter 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.