Powered By BLING’s (PBB) Spicy Asian Almond Noodles
This is the quickest, easiest throw together Asian-inspired noodle bowl. The sauce only has 4 ingredients. The base uses only noodles (whatever noodles you like or happen to have on hand) and veggies (your favorites!). Last week when I made this, I only had pappardelle noodles, so that’s what I used.
Ingredients for 1 serving
1 serving noodles (soba, rice, pappardelle, spaghetti squash or other noodle of your choice)
Handful each of: shredded red cabbage and shredded carrots (or use cole slaw mix)
handful of snow peas
handful of whatever other veggies you like in your Asian-inspired dishes
few almonds, cashews or peanuts – chopped coarsely (optional)
1 Tbsp. coconut aminos
1 Tbsp. almond butter (I use Barney Butter Bare)
1 Tbsp. chili garlic sauce (optional or to taste)
1 Tbsp. rice vinegar
Cook noodles according to package directions.
If desired, blanch carrots and cabbage (or other veggies) in a small amount of water. If you’re a raw food individual, leave the veggies raw.
To make sauce, mix coconut aminos, almond butter, chili garlic sauce and rice vinegar.
Add a couple Tbsps of water.
Microwave for 1 minute. Stir. If consistency is not thin enough for your liking, add small amounts of water until you reach desired consistency. NOTE: the sauce will tighten up after it sits for a couple minutes.
Mix noodles, veggies and sauce together. Enjoy!
Note: A lean protein of your choice can be added to this dish if a meat serving is desired. Suggestions are grilled shrimp or salmon. Mix 1 Tbsp raw honey, 1 Tbsp coconut aminos, 1 tsp sesame oil and 1 tsp Sriracha. Spread over protein. Grill or bake and serve over noodles.
Kid-Friendly Side Note – If you don’t want to make 2 totally different dinners, but the kids won’t eat this type of dish (mine will sometimes….other times, not so much!) – no need to fret! Just use some of the noodles and make what my mom used to call Poor Man’s Fettucine (noodles, grassfed butter, and fresh grated Parmesan).