Whenever I order take-out, it’s usually some sort of dish involving noodles.
Noodles are comforting, (hello, Mr.Noodles and chicken noodle soup) and can be enjoyed in so many ways.
Unfortunately, most standard takeout noodles come with more than just a sense of comfort and ease. Harsh fried oils, covered in sugary sauces, and often overpriced, it’s a recipe for disaster.
Let’s skip the disaster, save some money and your arteries.
Try this delicious healthy alternative.
A salty, sweet, rich almond butter sauce with brown rice vermicelli, fresh vegetables, and edamame for some plant protein. This noodle dish will rival anything you get out of a plastic take out container.
Almond Butter Noodles with Edamame
A healthy alternative to your favourite take out noodles. Made with brown rice vermicelli, pan seared veggies, and edamame tossed in a sweet and salty, nutty sauce.
Servings 2
Ingredients
Almond Butter Sauce (makes 3/4 cup)
- 1 tbsp toasted sesame oil
- 4 tbsp soy sauce
- 4 tbsp maple syrup
- 3 tbsp almond butter
- 1 tbsp lime juice half a lime
- 1-2 tsp sriracha omit if sensitive to spice
Stir-fry
- 1/2 package vermicelli noodles
- 1/2 cup edamame frozen, no shell
- 1 tbsp toasted sesame oil divided
- 1 medium zucchini sliced into half-moons
- 8 cremini mushrooms sliced
- 1 cup red cabbage thinly sliced
- 3 tbsp green onions thinly sliced
- 1 tbsp sesame seeds garnish, optional
Instructions
- In a medium bowl, whisk together all sauce ingredients until emulsified and set aside.
- Prepare noodles according to package with the edamame beans and set aside.
- Heat a large cast iron skillet over medium-high heat and add 1/2 tablespoon of the oil. Once hot, add the mushrooms and zucchini. Cook for 8-10 minutes, or until veggies are softened with a nice sear, avoid stirring to often. Remove from skillet and set aside in a bowl.
- Add remaining 1/2 tablespoon of oil to the same skillet and add the cabbage. Cook for a few minutes until cabbage softens.
- Reduce the heat to medium and add the noodles, zucchini, mushrooms, and green onions to the skillet and give it a good stir. Add 1/2 the sauce and stir to coat.
- Depending on how saucy you want your noodles, continue to add the remaining sauce to the stir-fry until desired consistency.
- Remove skillet from heat and allow sauce to thicken up. Divide into bowls and garnish with sesame seeds, green onions, and sriracha, if desired.
Notes
For the Noodles: Any noodle will work here, I like whole-wheat or brown rice varieties as they contain more fiber.
For the Almond Butter: You can substitute peanut butter or even tahini would work nicely.
For the Vegetables: Feel free to switch the veggies up as what you like or what’s in season. The key is to not crowd the pan, so you get a sear on them.
