I absolutely love this dish! Anything spicy and savory with an Asian flare is right up my alley. This yummy noodle concoction has become a staple in my home although I’m always shifting the ingredients a little here or there, adding a different veggie or using a different type of noodle. Feel free to make this “your own”. Typically I’ll use Soba noodles for this, but today I’ve made it with organic Udon noodles and it turned out fabulously! It’s very simple to make as it’s basically just three components: noodles, sauce, veggies.
Spicy Almond Butter Sauce:
- 1/2 cup raw organic almond butter
- 1/4 cup nama shoyu, tamari or soy sauce
- 1/4 cup Sriracha sauce (or less if you prefer)
- several Tbs water to even out the mixture
- One 12.8 oz package of Organic Udon noodles (You may also use rice noodles or Soba)
- 1 cup broccoli
- 1/3 cup diced red pepper
- 1/3 cup diced green onion
- 1/3 cup diced yellow squash
- 2 tbs minced fresh ginger
For the sauce combine all ingredients in a bowl and mix until thoroughly combined. The sauce should be on the thick side. Cook noodles according to the directions on the package. For preparing the vegetables, add sesame oil to a medium pan under medium heat then add in chopped broccoli and diced red pepper. Shift the veggies around frequently for a few minutes and then add in the green onion and yellow squash (if using). Add in the minced ginger last. Careful not to burn, keep the veggies moving in the pan until cooked as desired. Add the sauce to the noodles, mixing in thoroughly and then add in the vegetables. Garnish with fresh herbs such as cilantro and basil. I also like to add in fresh lime juice at the end… Enjoy!