Sesame Almond Butter Noodles

…or as I affectionately call them, “Pantry Noodles.” This is a 6-ingredient sauce, all of which I always have. So I know that even if my fridge is empty, I still have the foundation of a quick, satisfying meal. And if my fridge has some tofu, some leftover veggies, or an egg – that meal is complete.

This is my go-to dinner for when I’m cooking for just me. It’s fast, umami-packed, and budget-friendly – a win I can look forward to on a too-busy-to-cook, too-lazy-to-grocery-shop kind of day.

See the Sub List below for lots of pantry-friendly, perfectly acceptable substitutions, and the add-in/topping possibilities are endless:

• Roasted or Pan-Seared Tofu cubes
• Shredded Chicken
• Roasted Brocoli
• Roasted Cauliflower
• Snap Peas
• Shredded Carrots
• Spinach
• Bean Sprouts
• Scallions
• Cilantro
• Lime
• Fried Egg

And the list goes on!

Featured in: Episode 11: Almond Butter

EQUIPMENT: large pot, medium to large mixing bowl, whisk

Sesame Almond Butter Noodles

February 6, 2022

Servings: 1-2

Total: 15 min

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By: Sarah Levine McClelland

Ingredients

• 4 oz Noodles
• 1/4 cup Almond Butter
• 1/4 cup Soy Sauce
• 2 tbsp Honey
• 1 tbsp Sesame Oil
• 1 tsp Rice Wine Vinegar
• 1 clove Garlic, minced
• Sriracha to taste
• Scallions and/or Cilantro (optional, for garnish)

Directions

• Step 1 Boil or soak the noodles according to the package directions.
• Step 2 In a medium to large mixing bowl, mix together the almond butter, soy sauce, honey, sesame oil, vinegar, and sriracha. TIP: If the almond butter isn’t blending well at first, the heat from the noodles will melt it smooth.
• Step 3 Toss the noodles in the sauce until well-coated.
• Step 4 Serve hot or room temperature, garnished with chopped scallions or cilantro.

SUB LIST