Perfect warm or cold. These almond butter noodles will satisfy, and if you are looking for easy to prep dishes to have during the week (lunch or dinner), then look no further!
It has been hot in Australia, steamy and sweaty humidity which means cooking hasn't been fun, but this tasty dish can be served warm or cold, and has so many areas to be flexible for your nutritional needs, that means it's a perfect dish for any season.
Oh, and did I mention that this dish travels well too?
That means this is a perfect dish for preparing in advance and taking with you - just be careful about what protein option you add if you aren’t eating straight away (tofu will be fine).
It is a tasty vegetarian focused lunch, filled with 6 serves of vegetables, tofu and flavoured with coconut aminos, almond butter + a little sesame oil ! It's amazing warm or cold.
I am more of an intuitive cook, so here is the outline of the recipe (have fun with it and play around with what you can have).
Firstly, choose a noodle base: I like soba (buckwheat noodle), brown rice vermicelli, zoodles (zucchini noodles) or even carrot (carrooodles 😉 ) or sweet potato-oodles (swoodles? 😂 ) would be good too.
Prepare a mix of vegetables, thinly sliced. I aim for around 3/4 to 1 cup of each.
I used broccolini (and added to the last minutes with the noddles to lightly blanch), carrot, cabbage, snow peas, cucumber and spring onion.
If you cannot eat raw vegetables then lightly steam all of them.
I also had tofu (you can skip that if you like or it would also be nice with chicken or salmon) and cooked up in coconut aminos + sesame oil.
Once browned I added almond butter (about 2 TBS) and water (add as much as you need to thin and make into a sauce).
Mix it all together in a bowl and serve sprinkled with sesame seeds.
This will last a couple of days, so you can have it ready in the fridge instead of thinking about lunch each day and ending up eating something less nutritious.
If you make this let me know in the comments below and if you share an image on social media, don't forget to tag me at @carissacrosdale