I’m such a big fan of noodles. Not sure if it’s because they’re so satisfying or because they’re so fun to eat. Maybe it’s both! But either way, one of my favorite ways to slurp down noodles is along with Asian flavors. This is my almond-inspired take on cold peanut noodles. It has almonds in two ways; almond butter is whisked into the sauce for creaminess and toasted sliced almonds are sprinkled on top for bonus crunch. Combined, the nutty addition gives this bowl of love a punch of protein, vitamin E, and deliciousness! It also has lots of veggies to make it extra nutritious. By the way, this noodle salad is vegan, so enjoy it for Meatless Monday (and beyond)!
almond lover’s asian-style noodle salad
Yield: 3 servings
Serving size: 2 cups
- 6 ounces dry noodles of choice, such as whole grain linguine or brown rice udon
- 3 tablespoons creamy natural almond butter
- 3 tablespoons unsweetened applesauce
- 1½ tablespoons naturally-brewed tamari soy sauce
- 1 tablespoon rice vinegar, or to taste
- 1 teaspoon Gochujang sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh grated gingerroot
- 3 cups sliced veggies of choice*
- 3 tablespoons sliced natural almonds, pan-toasted
- ¼ cup fresh cilantro leaves and/or mint leaves
- Cook noodles according to package instructions.**
- Meanwhile, in a large mixing bowl, whisk together the almond butter, applesauce, tamari, vinegar, gochujang, sesame oil, and ginger. If desired, adjust ingredients to taste.
- Drain the noodles, toss with ice cubes to cool to room temperature, and drain again. Add noodles to the sauce; toss with tongs to coat. Add the veggies; toss again.
- Sprinkle with almonds and cilantro and serve. Or store in the fridge for up to three days; splash with additional vinegar to liven it up.
Per serving: 420 calories, 16g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol., 550mg sodium, 60g total carbohydrate, 10g dietary fiber, 8g total sugars includes 0g added sugars, 16g protein
*Note: I used snow peas, red bell pepper & scallions here because that’s what I had on hand; it was a tasty combination. Prefer a time-saving trick? Pick up a package of tri-color coleslaw mix.
**Try “lid-cooking” to save energy: Bring large saucepan of water to a boil over high heat. Stir in the noodles. Bring back to boil. Cover with lid and turn off heat. (Remove from heat if using electric stove.) Let “lid-cook” (stand without using energy) for the exact cook-time suggested on the noodle package.
The “Before” Version
Compare to Cold Noodles with Peanut Sauce
- Let yourself be inspired; use a traditional recipe and add your own twist
- If a recipe calls for peanut butter, try almond butter in it’s place for a change of taste
- Go heavy on veggies, if you can, to add color, texture, and bonus nutrition
- When using a nut butter in recipe, consider also finishing the recipe with a sprinkling of the whole or sliced nuts for extra eye appeal and crunch