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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.
Course Main Course
Cuisine Chinese
Keyword almonds, edamame, noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author gingerfare

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.