Print Recipe
Simple Almond Butter Noodle Stirfry
Course Main Dish
Servings
people
Ingredients
  • 1/3 cup+ 2 tbsp Nuit Almond Butter
  • ¼ cup Naked Coconuts Soyless Sauce
  • Juice of one lime
  • 1 tbsp chili garlic sauce
  • 1 tsp Sriracha optional
  • 1 tsp rice vinegar
  • ¼ to ⅓ cup water to thin
  • 2 tsp sesame oil divided
  • 1 small head broccoli chopped into bite sized pieces
  • 5 cremini mushrooms sliced
  • 2 medium carrots julienned
  • ¼ of a small purple cabbage thinly sliced
  • 2 cloves garlic minced
  • 3 stalks Green onion chopped
  • 4 squares Lotus Foods GF/Vegan brown rice and millet noodles
  • sesame seeds to serve
  • Toasted peanuts or almonds to serve optional
Course Main Dish
Servings
people
Ingredients
  • 1/3 cup+ 2 tbsp Nuit Almond Butter
  • ¼ cup Naked Coconuts Soyless Sauce
  • Juice of one lime
  • 1 tbsp chili garlic sauce
  • 1 tsp Sriracha optional
  • 1 tsp rice vinegar
  • ¼ to ⅓ cup water to thin
  • 2 tsp sesame oil divided
  • 1 small head broccoli chopped into bite sized pieces
  • 5 cremini mushrooms sliced
  • 2 medium carrots julienned
  • ¼ of a small purple cabbage thinly sliced
  • 2 cloves garlic minced
  • 3 stalks Green onion chopped
  • 4 squares Lotus Foods GF/Vegan brown rice and millet noodles
  • sesame seeds to serve
  • Toasted peanuts or almonds to serve optional
Instructions
  1. Whisk together all of the sauce ingredients (Nuit Almond Butter to water). The sauce may seem runny at first, but it will thicken up in a few minutes. Start with adding ¼ cup of water to thin and adjust as needed. Set aside.
  2. Bring a large pot of water to a boil. Once boiled, add noodle squares and remove from heat, letting the noodles sit in the hot water, uncovered for 3 minutes. After 3 minutes, use tongs to gently separate the noodles. After another minute or two the noodles should be al dente. Taste test for perfection, strain and pour 1 teaspoon of the sesame oil over the noodles strainer. Stir to combine. This will prevent the noodles from sticking together. Set aside.
  3. Next, add the remaining teaspoon of sesame oil to a large pan over medium heat. Once hot, add the mushrooms, carrots, and broccoli and sauté for 5 minutes. After 5 minutes, add the cabbage and sauté for another 3 minutes. Add the garlic and stir, cooking for another minute. Turn off the heat.
  4. To assemble the dish, add the strained noodles and sauce to the veggies in the pan. Stir to combine. You may wish to reheat the dish over low heat if necessary.
  5. Divide between 4 bowls and top with fresh lime, sesame seeds, chopped green onion, and toasted peanuts or almonds.

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