Today I’m pressing the pause button on the macro bowls I’ve been eating on repeat because it’s been super snowy and cold lately and all I want is a giant bowl of spicy almond butter noodles! Peanut butter gets a lot of love at our house (especially peanut sauce with noodles), but this week I couldn’t shake a craving for creamy almond butter sauce and chewy udon noodles—it sounded too good. This dish is full of noodles and generous on the sauce, with raw veggies to help round it out and add some crunch.
I’ve dubbed March in Boston “the new February” (not a compliment), but in an attempt to bring in some much-needed Spring vibes, I added in some julienned carrots and seedless cucumbers and tossed them in that delicious almond butter sauce. Seriously, that sauce will make you very excited to eat your vegetables.
Even though I’m calling these “spicy” noodles, they’re not actually super spicy. They’re spicy by my standards, which involve adding a tablespoon of sriracha to the almond butter sauce. That’s easily scaled up or down, depending on your preference. So if you consider mild salsa spicy (hi, Mom!), you can still enjoy these noodles. Topping your noodles with extra sriracha is optional, but don’t skip the sliced scallions, chopped almonds, and sesame seeds. I’m all about the toppings, and those really elevate this meal (especially the chopped almonds). Also, if you’re someone like me who lives for the convenience of leftovers, you should definitely pack up any for your lunch the next day. These noodles hold up perfectly!
- 9 ounces vegan udon noodles
- ½ cup frozen organic shelled edamame
- 1 tablespoon toasted sesame oil
- 1 large carrot, halved lengthwise and cut into matchsticks
- ½ large seedless cucumber, halved lengthwise and cut into matchsticks
- juice from 1 lime
- 3 tablespoons creamy almond butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon sriracha (or to taste)
- ½ tablespoon pure maple syrup
- 1 medium clove garlic
- sea salt and pepper, to taste
- 2 small scallions, thinly sliced
- 2 tablespoons chopped almonds
- 2 teaspoons sesame seeds
- lime wedges + sriracha (optional)
- Cook the noodles: Bring a large pot of salted water to a boil over high heat. Add the noodles and edamame and cook according to the noodle package directions. Drain, then rinse under cold water until cooled. Drain again, then transfer to a large serving bowl and toss with sesame oil to prevent the noodles from sticking.
- Make the sauce: While the noodles cook, add the almond butter sauce ingredients to a blender. Blend until smooth and creamy, about 30-60 seconds. Season with salt and pepper to taste.
- Assemble the noodles: Pour the sauce over the top, then add the carrots and cucumbers. Gently toss to combine. Divide the noodles between serving dishes, then garnish with sliced scallions, chopped almonds, and sesame seeds. Serve immediately with lime wedges and sriracha, if you like.