And no, you don’t have to eat tofu. Not if you don’t want to, that is! Nuts provide a great meatless protein source, and these sesame almond noodles are an excellent way to mix nuts straight into a hearty dish. Typically made with peanut butter, I’ve found that substituting my homemade almond butter is a great alternative since I don’t always have peanut butter in the house. A julienned cucumber to lightens up the otherwise heavy dish and provides a serving of vegetables. Ingredients:
8 oz. noodles (such as linguini, soba or rice noodles)1 medium cucumber1/2 cup almond butter2 tbsp. low-sodium soy sauce1 tbsp sesame oil1 tbsp. rice vinegar1 clove garlic, minced2 tsp. sugar (optional)1 small bunch green onions, choppedRed pepper flakes, to tasteSlivered almonds, for garnish
What to do:
Using a mandolin, julienne cucumber into long strips. Set aside.Cook noodles according to package instructionsMeanwhile, in a small bowl mix together almond butter, soy sauce, sesame oil, rice vinegar, garlic and sugar (if using).Drain pasta, reserving 1/2 cup cooking water.Mix 1/4 to 1/2 cup pasta water into almond butter mixture to achieve desired thickness.Toss pasta with almond mixture to coat.Stir in green onions and red pepper flakes, reserving some for garnish.Garnish as desired. Serve cold or at room temperature.
