Spicy Almond Butter Vegetarian Noodles

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A creamy, dreamy, spicy noodle dish loaded with tons of fresh veggies. This is the perfect dish to make when you want comfort food, but still want something healthy and good for you!

Spicy Almond Butter Vegetarian Noodles

These noodles are seriously packed with flavor and are soooo good!

I came up with this recipe after having too many cravings for a noodle dish that I HAVE to get every time I go to a music festival in North Florida. I've been eating/craving these noodles for almost ten years now!

This recipe is packed with tons of fresh veggies, which can be changed up with any veggies you love. Just make sure to include a big variety so you can still get all of the vitamins and nutrients.

For this recipe I chose, red peppers, carrots, zucchini, broccoli and spinach. I think the real dish I ate had a few more than this, however you can include as many as you want!

Tips for Making Spicy Almond Butter Vegetarian Noodles

The original dish that I always ate used peanut butter. When I was making this, I wanted to use a nut butter that was all natural with no sugar. After a thorough search of my pantry, all I could turn up was almond butter. It was every bit as good!

Using almond butter (or any other nut butter) would be perfect for those that have peanut allergies. I did use chopped peanuts to top this, but if you have a peanut allergy, try chopped almonds instead.

Another difference in this recipe from a more traditional Thai sauce is that I used lemon juice instead of lime juice. I always have lemons in my house and not always limes. I decided to switch it up, and it worked out well with the almond butter. Don't be afraid to make small changes like this to recipes you try. Sometimes utilizing what you already have in your house will give you a super tasty change up to a recipe you've been making one way for a long time.

Saving time is always big on my list, so I opted for some precut veggies here. I chose the matchstick carrots and broccoli slaw, which cuts prep time for this dish by over half. Plus, I like the thin cuts for this dish, and it would take me forever to achieve this. Take the help when you can get it!

Serving Suggestion

When served at the music festivals, these noodles always came in a cute Chinese take-out box. I think the next time I serve this, I'm going to serve them in these paper and microwave friendly takeout boxes and with these reusable chopsticks.

My kids will absolutely love this and I may get them to eat more veggies!

Spicy Almond Butter Vegetarian Noodles

A creamy, dreamy, spicy noodle dish loaded with tons of fresh veggies. The perfect dish to make when you want comfort food, but still want something healthy and good for you!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Thai

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 542kcal

Author: Teri

Cost: $8

Ingredients

Almond Butter Sauce

• ½ cup almond butter
• ½ cup water
• 2 tablespoons soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh ginger grated
• ½ tablespoon honey
• 1 tablespoon lemon juice
• ¼ teaspoon salt

Veggies and Noodles

• 1 tablespoon extra virgin olive oil
• 1 red pepper sliced thin
• 1 cup carrots julienned
• 1 cup broccoli slaw
• 1 small zucchini julienned
• 2 cups spinach
• ¼ teaspoon salt
• ½ pound linguine
• 1 tablespoon sriracha
• ¼ cup roasted peanuts chopped

Instructions

• Mix all Almond Butter sauce ingredients in a small saucepan. Heat over low-medium until sauce is warm. If it gets too thick, you can add water a tablespoon at a time. It still should be somewhat thick in order to coat the noodles.
• Cook noodles (linguine) according to package instructions and drain.
• Heat olive oil in a medium-sized skillet on medium heat until hot. Saute all veggies (except spinach) until cooked, but still a little bit crunchy. Add spinach and toss until wilted. Add salt and stir.
• Toss pasta with veggies and Almond Butter sauce, adding a little sauce at a time, until the veggies and noodles are coated to your liking. Add sriracha and toss to mix. (If you don't like spicy food, or are serving to kids, leave the sriracha out!) Garnish with chopped peanuts,

Notes

• The almond butter sauce can be used for other things as well. It's perfect to use as a dipping sauce for chicken or shrimp.
• To save time, use precut veggies whenever possible.
• This can be made vegan by replacing the honey with agave nectar or maple syrup.

Nutrition

Serving: 0g | Calories: 542kcal | Carbohydrates: 61g | Protein: 20g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 972mg | Potassium: 868mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7856IU | Vitamin C: 80mg | Calcium: 173mg | Iron: 3mg

Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!

If you're in the mood for other amazing recipes using fresh veggies, check out my Spring Alfredo with Lemon, Peas and Zucchini or my Spicy Avocado Toast.

Also check out Julia's Simply Southern's post for lots of amazing recipes from other fellow bloggers. I love checking this out every week to try out some new recipes. Enjoy!