Almond Butter Noodles
Make this spicy almond butter noodles recipe using a large pot and a skillet in less than 30 minutes for a veggie-packed, protein-rich meal!
Servings: 6 servings
Calories: 282kcal
Equipment
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
Notes
Storage : 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.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 10g | Protein: 17g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1187mg | Potassium: 366mg | Fiber: 2g | Sugar: 5g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg