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Almond Butter Noodle Stir Fry

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: almond butter
Servings: 2 servings
Author: The Kitchen Prep

Ingredients

  • 4 ounces brown rice noodles
  • 1 1/2 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}
  • 1/4 cup creamy almond butter
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon {or more} sriracha
  • 2-4 tablespoons water
  • 1/4 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.