Asian Noodle Bowl
Prep
5 mins
Cook
10 mins
Servings
6
Difficulty
Easy
This Asian Noodle Bowl is my go to weeknight dinner when I want something that tastes impressive but doesn't require much effort. The whole thing comes together in just fifteen minutes, which means I can have a satisfying, colorful meal on the table faster than ordering takeout. I love using almond butter in the sauce because it adds creaminess and protein, plus almonds are packed with heart healthy fats that keep me feeling full. The fresh lime juice and chili garlic sauce give it that authentic Asian flavor I crave, and the best part is that everything is pretty budget friendly. This recipe never fails to impress my family or friends, even though it's almost embarrassingly simple to make.
Ella x
Ingredients
- 237 mlsliced almonds
- 112 ounces whole wheat spaghetti
- 473 mlbroccoli(tops cut into florets, stems peeled and sliced thinly)
- 473 mlsnow peas(trimmed)
- 11 red bell pepper(cut into 1 inch pieces)
- 237 mlalmond butter
- 237 mlreduced sodium soy sauce
- 3 tablespoonsfresh lime juice
- 2 tablespoonsbrown sugar
- 1 tablespoonchili-garlic sauce(such as Sriracha)
- 11 scallion(green part only)
Detail level
Instructions
- 1
Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
- 2
Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
- 3
While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- 4
Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
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