Spicy Almond Butter Noodles
Whole grain noodles and vegetables, with rich and nutty sauce.
Servings: 4
Ingredients
Sauce
- 1/4 cup almond butter
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 2 tbsp low sodium tamari
- 2 tbsp rice vinegar
- 1/8 tsp garlic powder
- 1 tsp finely grated fresh ginger
- 2 tsp sambal oelek more or less, to taste
Pasta
- 8 oz einkorn spaghetti legume based pasta is a good substitute
Vegetables
- 1 tsp garlic infused olive oil
- 1/2 small onion, cut into 1/2-inch wedges
- 1 medium red pepper, thinly sliced
- 1 medium zucchini, cut into 1/4-inch pieces
- 3/4 cup frozen shelled edamame, thawed
- 1 small carrot, julienned
- 1/4 cup toasted sliced almonds
Instructions
- Whisk the sauce ingredients together in a large bowl.
- Cook the noodles al dente, according to package directions. Drain the noodles, reserving 1/4 cup cooking water. Add to the sauce in the bowl, tossing to coat with the sauce. Stir in reserved pasta cooking water as needed to thin the sauce.
- Heat the garlic infused oil in a medium skillet over medium high heat. Add the onion wedges and zucchini, stir frying for 3 to 4 minutes, until tender, but still crisp. Add to the noodles. Replace the skillet on the burner and add the red pepper and sugar snap peas, stirring for 1 to 2 minutes. Stir in the edamame to briefly heat, then add vegetables to the noodles. Fold in the raw carrots. Toss to distribute the vegetables, and sprinkle with the toasted almonds.
Notes
- Nutrition Facts:
- Calories: 445
- Total fat: 18.2 g
Saturated fat: 1.9 g - Cholesterol: 0 mg
- Sodium: 511 mg
- Total Carbohydrate: 55 g
fiber: 9 g
sugars: 5.5 g - Protein 16.5 g