Veggie Loaded Sesame Almond Butter Noodles Recipes

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VEGGIE-LOADED SESAME ALMOND BUTTER NOODLES



Veggie-Loaded Sesame Almond Butter Noodles image

This cold pasta salad is packed with refreshing cukes, carrots, sweet bell peppers, and scallions - then drenched in a creamy almond-butter sesame dressing. Make it ahead of time for easy lunches, dinners, or picnic and potluck fare.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 13

1/2 pound whole wheat spaghetti pasta
1 medium cucumber (peeled, quartered and sliced)
2 medium carrots (peeled and diced)
1 large red (yellow, or orange bell pepper, diced)
1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
1/2 cup chopped roasted almonds or sliced almonds
2 tablespoons toasted sesame seeds*
1/2 cup almond butter
1/3 cup toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup Tamari or soy sauce
2 teaspoons peeled and grated fresh ginger root
1 medium garlic clove (finely minced minced)

Steps:

  • Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions to the bowl too (reserve a few for garnishing).
  • Make the dressing: Add all of the Sesame Almond Butter Dressing ingredients to a small bowl and whisk briskly until blended. If the dressing seems thin, add a little more almond butter. If too thick, you can thin it out with a bit of water. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss until well-combined.
  • Top with roasted almonds, toasted sesame seeds, and remaining scallions. Serve immediately or chill to eat later. Keeps well in a sealed container in the refrigerator for about 3 days.

ALMOND PAD THAI WITH SHIRITAKI NOODLES



Almond Pad Thai With Shiritaki Noodles image

Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

Provided by Kelly LeVeque

Categories     HarperCollins     Vegetarian     Vegan     Almond     Broccoli     Carrot     Pea     Bell Pepper     Sesame     Wheat/Gluten-Free     Low Carb     Quick and Healthy     Dinner

Yield 2 servings

Number Of Ingredients 11

2 tablespoons coconut oil
2 cups broccoli florets
2 cups shredded peeled carrots
½ red pepper, thinly sliced
½ cup peas
6 tablespoons coconut aminos
2 tablespoons smooth almond butter
2 tablespoons filtered water
1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
¼ cup thinly sliced green onions
2 tablespoons sesame seeds

Steps:

  • In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
  • Whisk the coconut aminos, almond butter, and water in a small bowl.
  • Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.

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