Almond Butter Noodles

Almond Butter Noodles! This stir fry is a quick, satisfying meal that comes together in minutes! Whether you keep it vegetarian or add a protein to the mix, this is a fast meal that you'll want to have in your back pocket any day of the week!

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This Almond Butter Noodle Stir Fry is one of those meals that comes together in minutes, and it totally dispels the myth that delicious food has to be complicated!

Brown rice noodles are enrobed in a rich, creamy sauce that's made out of a handful of ingredients that I always have in my fridge: Almond butter, soy sauce and sriracha. Stir fry veggies (I a pre-bagged stir fry blend found in the produce section with the bagged salads) give the meal some heft and nutritiousness, and can easily be swapped for any vegetables or proteins you have on hand.

Looking for more easy stir fry recipes? Check out my Walnut Chicken Stir Fry, Tangerine Shrimp & Vegetable Stir Fry, and Pineapple Shrimp Quinoa Stir Fry Bowls!

This recipe is naturally gluten free, dairy-free & vegan.

Ingredients

• Brown rice noodles
• Sesame oil
• Zucchini
• Stir fry vegetables of your choice -- I used a bagged blend that had broccoli cabbage, bok choy and snap peas.
• Almond butter
• Low sodium soy sauce or tamari
• Sriracha
• Scallions
• Crushed almonds (for garnish & crunch!)

Instructions

Bring a pot of water to a boil over high heat, then remove from heat and add the brown rice noodles. Let them soak for about 5 minutes or according to package instructions until softened. Drain liquid before using.

Meanwhile, heat sesame oil in a wok or a large skillet over high heat. Add zucchini and cook for about 2 minutes or until starting to soften.

Add stir fry vegetables of your choice and cook, stirring often for about 5-7 minutes or until the vegetables become tender-crisp.

Remove the pan from the heat and add the almond butter, soy sauce and sriracha and stir to evenly distribute and coat the vegetables.

Add the cooked brown rice noodles to the pan and stir into the vegetable mixture, tossing to coat the noodles in the sauce. Depending on the desired consistency, add 2-4 tablespoons of water {one tablespoon at a time} to loosen the sauce which will thicken a bit.

Cook for another minute just to heat through, then serve with scallions and crushed almonds sprinkled over the top if desired.

FAQ's

Variations & Substitutions

These Almond Butter Noodles are naturally gluten-free (if you use brown rice noodles as suggested, vegetarian, vegan, dairy-free... etc., which is perfect if you have to make accommodations for any of those diet-specific needs!

If you're looking to mix things up and try variations on this recipe, try some of these:

• Swap out your veggies! Experiment with your favorites or vegetables you don't eat often.
• Use peanut butter or cashew butter instead of almond butter. (You may also use sun butter if you have nut allergies.)
• Make it spicier! Try adding a sprinkle of cayenne or a little gochujang.
• Try other types of noodles such as udon or ramen noodles.

Almond Butter Noodle Stir Fry

The Kitchen Prep

Almond Butter Noodle Stir Fry is a quick, satisfying meal that comes together in minutes! Whether you keep it vegetarian or add a protein to the mix, this is a fast meal that you’ll want to have in your back pocket any day of the week!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine American

Servings 2 servings

Ingredients

  

• 4 ounces brown rice noodles
• 1 ½ teaspoons sesame oil
• 1 small zucchini chopped
• 1 10.5 ounce bag stir fry vegetables of your choice {I used one that had broccoli cabbage, bok choy and snap peas}
• ¼ cup creamy almond butter
• 3 tablespoons low sodium soy sauce
• 1 teaspoon {or more} sriracha
• 2-4 tablespoons water
• ¼ cup sliced scallions/green onions
• Optional: Crushed almonds for garnish

Instructions

 

• Bring a pot of water to a boil over high heat, then remove from heat and add the brown rice noodles. Let them soak for about 5 minutes or according to package instructions until softened. Drain liquid before using.
• Meanwhile, heat sesame oil in a wok or a large skillet over high heat. Add zucchini and cook for about 2 minutes or until starting to soften.
• Add stir fry vegetables of your choice and cook, stirring often for about 5-7 minutes or until the vegetables become tender-crisp.
• Remove the pan from the heat and add the almond butter, soy sauce and sriracha and stir to evenly distribute and coat the vegetables.
• Add the cooked brown rice noodles to the pan and stir into the vegetable mixture, tossing to coat the noodles in the sauce. Depending on the desired consistency, add 2-4 tablespoons of water {one tablespoon at a time} to loosen the sauce which will thicken a bit.
• Cook for another minute just to heat through, then serve with scallions and crushed almonds sprinkled over the top if desired.

Notes

Variations:

• Swap out your veggies! Experiment with your favorites or vegetables you don't eat often.
• Use peanut butter or cashew butter instead of almond butter. (You may also use sun butter if you have nut allergies.)
• Make it spicier! Try adding a sprinkle of cayenne or a little gochujang.
• Try other types of noodles such as udon or ramen noodles.

This recipe is naturally gluten-free, dairy-free, vegetarian & vegan.