Almond Butter Noodles
Spicy Almond Butter Noodles are my go-to meal when I need something flavorful, nutritious, and quick. Inspired by peanut noodle recipes, this dish features a creamy, sweet, and spicy almond butter sauce, tender sautéed veggies, chicken, and glass noodles. Gluten-free, dairy-free, and nut-free, it can also easily be made vegetarian for a recipe I can count on when serving a crowd!
Spicy Almond Butter Noodles
This recipe features all the creamy, nutty flavor of traditional peanut noodle recipes but is completely peanut-free. Inspired by my teriyaki salmon noodle bowls, it features bold flavors and hearty ingrdients to keep me full but is light enough that I never feel weighed down.
As a result, it’s a favorite for warm weather. Ready in less than 30 minutes, all I need is a large skillet and a pot. Then, the ingredients cook at once, so I can get in and out of the kitchen fast. The end result is a colorful bowl of flavor that looks like fancy takeout! Add different toppings to make it your own, and I know it will be a hit in your home.
Ingredients and Notes
For the Skillet
- Oil - I prefer the strong flavor of olive oil for this recipe, but avocado oil also works.
- Chicken - I recommend using chicken thighs for this recipe as they’re juicier and have more flavor. However, chicken breasts can be used, if preferred.
- Veggies - Red bell pepper, garlic, and edamame add color, nutrients, and flavor.
- Rice Noodles - These are a thin noodle made with rice and water. Gluten-free and bland on their own, they take on the flavor of the sauce nicely. If you can’t find rice noodles, any long, thin noodles such as rice vermicelli, shirataki, or angel hair pasta will work.
For the Sauce
- Soy Sauce - Infuses the sauce with a salty, umami taste. Feel free to substitute coconut aminos or tamari if preferred.
- Almond Butter - Creates a bold, nutty flavor. I recommend using smooth almond butter for a cohesive sauce.
- Fish Sauce - This pairs well with the soy sauce, enhancing the salty, umami flavor.
- Maple Syrup - Adds sweetness to the sauce. Feel free to substitute honey if preferred.
- Sriracha - Creates a spicy flavor that balances the sweet, savory flavors of the other ingredients. Add more or less to taste.
- Sesame Oil - Adds a nutty taste.
How to Make Spicy Almond Butter Noodles
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
- Cook the chicken. In stir fries like this, I like to go ahead and cut the chicken into bite sized pieces which allows the chicken to cook evenly and each side will get nice and browned. Just make sure it's cooked through all the way!
- Boil the noodles. Depending on the type of noodle you choose, this should be pretty self-explanatory on the package. Cook them al dente so there is still a little bit of a bite to them. I recommend reserving some of the pasta water if you want a thinner pasta sauce.
- Make the sauce. The best part of this dish has to be the sauce! It's thick and creamy and as simple as mixing all of the sauce ingredients together in a bowl.
- Assemble. Lastly, mix everything together in one large skillet until it's well coated. I find a garnish of some green onions and sesame seeds is simple but a great way to elevate the dish.
Frequently Asked Questions
Made with protein, carbs, fats, and veggies, this recipe is plenty filling enough to serve on its own. However, it’s also great with sides like potstickers, egg rolls, or an orange mandarin salad.
Yes, you can store leftovers in an airtight container in the refrigerator for 4-5 days. I recommend eating them cold to prevent the noodles from becoming mushy. Or, warm them quickly in the microwave.
Yes, if nut allergies aren’t a concern, creamy peanut butter works well. Or, you can use cashew butter or tahini for a slightly different taste.
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Recipe
Almond Butter Noodles
Equipment
- 1 Large Skillet or Wok
- 1 Small Jar or Bowl
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken thigh - cut into chunks
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- 1 red bell pepper - thinly sliced, or thai chili pepper for more heat
- 2 cloves garlic - minced
- 1 cup edamame
- 14 oz rice noodles
- green onions - finely sliced, to garnish
- sesame seeds - to garnish
For the sauce
- 3 tablespoon soy sauce - or coconut aminos
- 2 tablespoon almond butter - creamy, or peanut butter
- 2 tablespoon fish sauce
- 2 tablespoon maple syrup
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
Instructions
- Cook the chicken. Heat a large skillet or wok over medium heat with olive oil. Season the chicken with salt and pepper before cooking it in the skillet for 3 - 5 minutes per side, depending on thickness of the chicken. Once the chicken is cooked through, transfer to a separate plate and set aside.1 tablespoon olive oil, 1 lb chicken thigh, ¼ teaspoon sea salt, ⅛ teaspoon pepper
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to package directions.14 oz rice noodles
- Saute the vegetables. In the same skillet as the chicken was, add the red bell pepper and garlic and saute until the peppers are soft.1 red bell pepper, 2 cloves garlic, 1 cup edamame
- Prepare the sauce. In a jar or small bowl, whisk together the soy sauce, almond butter, fish sauce, maple syrup, sriracha, and sesame oil. Set aside.3 tablespoon soy sauce, 2 tablespoon almond butter, 2 tablespoon fish sauce, 2 tablespoon maple syrup, 1 tablespoon sriracha, 1 teaspoon sesame oil
- Assemble. Slice the chicken into bite sized pieces. When the noodles are done, reserve a cup of the pasta water and drain the rest. Add the noodles and the chicken to the skillet with the vegetables and pour the sauce over top. Gently toss together to coat everything in the sauce. Add splashes of the reserved pasta water until you reach your desired consistency.
- Serve. Portion the noodles into individual bowls and garish with green onion slices and sesame seeds.green onions, sesame seeds
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