Almond Butter Sesame Noodles

Yield: 4 servings

Ingredients

For the almond butter sauce:
• 1/4 cup almond butter
• 1/4 cup tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon agave nectar
• 1 small clove garlic, peeled and minced
• 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1 teaspoon sriracha hot sauce (optional)
For the noodles:
• 2 (12-ounce) bags kelp noodles, rinsed and drained
• 2 medium carrots, peeled if desired and cut into matchsticks
• 1 large red bell pepper, stemmed, seeded, and cut into matchsticks
• 3 green onions, white and light green parts thinly sliced
• 1/4 cup dry cashews (optional)
• 2 tablespoons sesame seeds

Instructions

1. In a small bowl, whisk together all sauce ingredients.
2. In a large bowl, combine the noodles, carrot, and bell pepper. Add the almond butter sauce and toss to coat.
3. Refrigerate for 2 hours, until chilled, or serve immediately. Garnish with the green onion, cashews, and sesame seeds just before serving.

Notes

Substitutions
• Tamari: soy sauce, nama shoyu, or liquid aminos
• Agave nectar: coconut nectar or any other liquid sweetener
• Kelp noodles: see Chef’s Tips below
• Cashews: dry-roasted peanuts
• Sesame seeds: hempseeds

Chef’s Tips
• You have numerous choices for what type of noodle to use in this dish. Here are some suggestions:
- 1 (8-ounce) package soba noodles
- 1 (8-ounce) package udon noodles
- 1 (8-ounce) package whole wheat spaghetti noodles
- 1 (8-ounce) package gluten-free brown rice noodles
- 2 (12-ounce) packages kelp noodles (no need to cook; just rinse and drain)
- 4 (8-ounce) packages tofu shirataki noodles
- 4 medium zucchini or yellow squash, peeled if desired, spiralized
• Remember to precook the noodles ahead of time for quick and easy assembly.
• If you don’t have agave nectar or another liquid sweetener on hand, you can use 1 tablespoon granulated sugar plus 1 teaspoon water instead.
• Feel free to add more veggies or change up which vegetables you use. Snow peas, sliced mushrooms, and shredded cabbage all make nice additions.

Variations
• Peanut Butter Sesame Noodles: Use peanut butter and dry-roasted peanuts in place of the almond butter and cashews.
• Protein-Packed Sesame Noodles: Bulk this dish up by adding cubed baked tofu or tempeh.