These almond butter noodles are deliciously creamy, quick and easy to make, and packed with a rainbow of veggies. I used soba noodles for this vegan recipe but it works equally well with udon, rice noodles, zoodles or even simple spaghetti. This quick recipe is ready in just 15 minutes and costs $1.84 per serving.
This recipe is a great option of a quick weeknight dinner when you’re craving something fresh, filling and tasty but just have a couple of minutes to spare for dinner. Almond butter noodles are a great alternative to peanut butter noodles with a lighter flavour that allows the deliciousness of the veggies and the nuttiness of the soba noodles to shine through.
One money-saving tip that I often hear from other vegans on a budget is to make your own nut butters. I’m not entirely convinced that it’s cheaper to buy whole nuts rather than nut butters, which are made with the cheaper, broken nuts, I guess it totally depends on where you shop and the best price you can get on nuts.
In my case, I can’t buy almond butter where I live and I can get a kilo of almond for $14.00 at the Asian market, which I think is a pretty good price. So for this recipe I had no choice but to use my own homemade almond butter, which I calculated out to be $2.09 for the half cup I used in the recipe, although you may be able to get a better price than me if you buy a jar of prepared almond butter.
The almond butter sauce is so simple to make; it’s simply almond butter, soy sauce, lime juice and a touch of sugar. You can add a bit of sriracha, sambal or red chili flakes if you want a spicy kick. Toss the sauce with your veggies and noodle of choice.
I had a hard time deciding between soba and udon, and they’re both $1.35 for a package at the Asian market. I went with soba for its nutty flavour but any kind of noodle or pasta would work great in this recipe.
Choose your veggies. This is another great clean-out-the-fridge recipe, anything goes! I used broccoli, spiralized carrot and red pepper, red onion and a sprinkling of green onions on top. A quick stir-fry on the veggies, toss the noodles and sauce together in the pan and dinner’s done in just 15 minutes!
These almond butter noodles are delicious served both hot and cold so if you’ve got any leftovers, take them to work for lunch the next day. You don’t even need to heat them up!
Got leftovers? Use them in these recipes:
Carrot, red onion: Raw vegan noodles salad
Carrot, green onion: Tofu banh mi vegan sliders
Red pepper: Vegetarian enchilada soup
Almond Butter Noodles
Print RecipeIngredients
- Two bundles (150 grams / 5.3 oz) soba noodles (choose 100% buckwheat for gf option or wheat/buckwheat blend for cheaper option) - $0.68
- ½ cup (120 ml) almond butter - $2.09
- 2 tablespoons soy sauce or tamari - $0.10
- 4 tablespoons lime juice - $0.61
- 1 tablespoon brown sugar - $0.09
- 2 tablespoons water - $0.00
- 1 teaspoon oil for frying $0.01
- 2 teaspoons grated or finely minced ginger - $0.04
- 2 cloves of garlic, grated or finely minced - $0.06
- Half a medium red onion, thinly sliced $0.21
- 1 head of broccoli (about 500 grams / 18 oz), cut into florets - $2.49
- 1 large red pepper, spiralized or thinly sliced - $0.54
- 1 large carrot, peeled and spiralized or thinly sliced - $0.20
- ½ teaspoon sea salt (or to taste) - $0.02
- 2 green onions, sliced - $0.19
- A sprinkling of sesame seeds (optional) - $0.02
Instructions
Cook the noodles according to the package directions. Rinse them under cold water while gently rubbing them together to remove the excess starch. Set aside.
In a blender or food processor, combine the almond butter, soy sauce or tamari, lime juice, sugar and water.
Heat a wok or large frying pan over medium-high heat. Add the oil, ginger, garlic and red onion and stir-fry until soft and fragrant. Add the broccoli and stir fry until just about soft, then add the red pepper and carrot. Stir-fry until you reach the desired consistency for your veggies. I like mine still a bit crisp and not totally soft.
Turn off the heat and add the noodles and sauce to the pan and toss to combine everything together. Taste and add salt if necessary.
Serve in bowls and sprinkle over some sliced green onion and sesame seeds, if desired.
This post may contain affiliate links which help to offset the cost of running this blog with no additional cost to you.
8 Comments
Laurel
April 6, 2017 at 10:15 pmMelissa, these noodles look SO good! I LOVE that they are so creamy, yet so reasonably priced per serving! Can’t wait to get these in my belly!
Melissa
April 7, 2017 at 1:11 pmThanks Laurel, hope you like them!
Erin
April 8, 2017 at 1:11 amThis looks great! I tend to buy peanut butter rather than almond butter just because of $$$. Would this still work well with peanut butter or would the flavor be overwhelming?
Melissa
April 9, 2017 at 6:13 pmSure, it’d be good with peanut butter, just more peanut-ty!
Erin
April 9, 2017 at 7:47 pmI actually went ahead and bought almond butter and made this today -delicious! Definitely would make with peanut butter also if that’s what I had.
Gail
April 11, 2017 at 8:45 pmI made this for dinner and my 3 year old and 22 month old LOVED it. Thanks for an easy, healthy recipe! I didn’t have almond butter so I used peanut butter and I didn’t have soba noodles but used rice noodles instead. Turned out great.
Melissa
April 12, 2017 at 1:09 pmAwesome! Thanks so much for the feedback!
Ashley Bowman
August 19, 2017 at 4:41 amI made this recipe for a work pot luck and it was a huge hit!!! I served it cold with rice noodles (the only Asian type my target had). Everyone kept asking for the recipe. Tthanks for the great dish and that was the star of the pot luck.