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
I like to use brown rice noodles that are typically sold in the Asian food section of the grocery store, but I've also used just regular pasta such as spaghetti or angel hair. Egg noodles, udon noodles and chow mein noodles are also good choices!
First, stir fry the vegetables or proteins you'd like to use in your stir fry. Then, add your sauce or sauce ingredients. Finally, add cooked noodles and toss to coat.
Yes. First, cook stir fry according to directions, and allow it to cool completely before placing in an air tight container. Freeze for up to 2 months.
Sure! I prefer to use natural peanut butter (just stir it well before using) because it is most similar in consistency to almond butter. You may need to play around with the amount of water you add to the sauce to get it to the correct consistency depending on type of nut butter you use.
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
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
- 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.
Alicia @Bridges Through Life says
I love the idea of using almond butter for people who are allergic to peanuts. Looks good.
thekitchenprep says
Thanks, Alicia! My family eats more almond butter than peanut butter, so I thought I'd give it a try and we loved it! Hope you enjoy it, too!