To tell my story of Almond Butter Noodles, I first have to tell you my story about Peanut Butter Noodles. Or well, my failure to make peanut butter noodles.
THE (FAILED) FIRST ATTEMPT AT NUT BUTTER NOODLES
The first time I tried to make peanut butter noodles was back when I was a baby-sitter in college. I was watching two kids, siblings, around the ages 4 and 7. They told me that their previous babysitter would make them peanut butter noodles. Being the sort of jealous 18 year old that I was, I felt this desire to make them the best damn noodles they ever had.
Let’s just say – my first attempt was a complete bust. The noodles were not even edible, they were so peanut-ty and salty from the soy sauce. That evening – the kids had pizza.
For years, I told myself that any type of nut butter noodle was simply out of the my repertoire. Occasionally, I’d give it a shot and the resulting dish was mediocre at best. Nut butter noodles were killing my confidence.
LETS MAKE SOME ALMOND BUTTER NOODLES
This past year, I’ve been enjoying a simple and delicious (and cheap) peanut butter noodle from a hole-in-the-wall Chinatown shop. We don’t even know the name. It’s just the $2 Noodle Spot near our yoga studio.
But here’s the thing – I live in Washington Heights and the Noodles are well down on the far lower east side in Chinatown. And when the peanut butter noodle cravings hit, shit gets really real.
So I set out to perfect my nut butter noodle recipe and I think I finally cracked the code and hit the jackpot with a dumb simple recipe for Perfect Almond Butter Vegan Noodles. Why not peanut butter? Well – I didn’t have any. And I did have a giant jar of Almond Butter that was sitting in the back of my fridge going to waste.
But first – my disclaimer:
I don’t like following recipes. There I said it. I’m always tinkering with ratios to match my flavor palette. What this means is that it’s really hard to codify my recipes so do not take anything below as gospel. Everything is a guideline and I highly recommend you play with ingredients until you find something you love. Lets get to it!
Vegan Almond Butter Noodles
The easiest almond butter noodle recipe ever, totally fool proof, and also vegan. What more could you want? (Besides someone making it for you)
- 10 ounces rice noodles or any type of noodle like udon or soba
- 1/4 cup soy sauce
- 1/4 cup almond butter
- 2 tbsp rice vinegar
- 2 teaspons sugar optional
- 1 1/2 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic
- 3 scallions, thinly sliced
- 1 cup defrosted frozen peas
Bring a pot of water to boil. Add the rice noodles and cook according to package directions (about 4 to 5 minutes).
Drain the noodles and rinse with cold water very well. I like to leave my noodles in the cold water bath so they don’t stick to each other.
Mix soy sauce, almond butter, rice vinegar, sugar, sesame oil, ginger and garlic. Or just put it in your Ninja Blender.
In a large bowl, toss the noddles and the sauce. Taste and add a pinch of salt if necessary.