All you need is 15 minutes and a few simple ingredients to make these Spicy Almond Butter Noodles!
What you’ll need…
Noodles: Any asian-style noodle will work here. I used wide Udon noodles because they’re chewy and hold up well in the sauce. You can also use fettuccine or another long-cut pasta shape in a pinch.
Almond butter: Creamy almond butter adds a delicious nutty flavor to the sauce. My go-to brand is Barney Butter, but anything low in sugar will work! Peanut butter or sunflower seed butter are also a great substitutes.
Ginger & garlic: Fresh aromatics will pack the most flavor, but pre-minced ginger and garlic can serve as a replacement.
Honey: A touch of sweetness balances out the salty richness of the sauce. You can also use maple syrup.
Toasted sesame oil: For an extra layer of nuttiness.
Red pepper flakes: Add more if you love spice!
How to make Almond Butter Noodles
Make the sauce: the sauce could not be any easier to make! Simply whisk all the ingredients together in a bowl and set aside. If the sauce seems a little thick, that’s OK—we’re going to thin it out with the noodle cooking liquid later.
Boil the noodles: The cook time is going to vary depending on what kind of noodles you choose so make sure to read the instruction on the package. After the noodles are cooked, remember to reserve some of the cooking water before draining.
Running the noodles under cold water halts the cooking process and ensures they don’t stick together. I skipped this step the very first time I made this recipe and the noodles turned into this mushy glob… not ideal.
Put everything together: While these Spicy Almond Butter noodles do taste delicious cold, I like to quickly heat everything together to really nail the sauce consistency. Add the sauce and noodles to a pan and gradually stir in splashes of that cooking liquid until you get a nice silky smooth texture.
Serve: Serve the noodles right away garnished with lots of chopped scallions, toasted almonds and a drizzle of chili crisp.
These Spicy Almond Butter Noodles are hearty enough to stand as a main meal, but they also go wonderfully as a side! Serve alongside a protein like roasted chicken or salmon (preferably something with asian flavors). I cooked up some honey sriracha chicken thighs in my air fryer and it was the perfect pairing. I’ll have to post the recipe soon…
As for veggies, you can really add anything you like. Stir-fry veggies like broccoli, carrots, cabbage, snap peas, etc, will go very well with the almond butter sauce. A crunchy slaw or pickled cucumber salad is a great side option too!
Leftover Almond Butter Noodles will taste great the next day. I recommend eating them cold as reheating will make the noodles a little mushy. When stored in an airtight container in the fridge, the noodles will last for about 4-5 days.
More quick and easy recipes to try
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and follow along on Pinterest for more delicious recipes!