Creamy Asian-Inspired Noodles and Veggies (Cleanse-friendly options!)
I'm a sucker for noodles. I can't get enough of them... If it were up to me, I would eat them every day, especially with asian-inspired flavours. I hardly ever have any leftovers because I love noodles so much, but on the very rare occasion that I do, I'll even eat them for breakfast.
Don't be fooled by the long-ish list of ingredients in this recipe. It requires minimal effort and minimal time. The best part is that it's so easy to vary. You can use whatever vegetables you have on hand, and conveniently modify this recipe to suit your needs if you are on a cleanse or avoiding certain foods! The second best part is that it is creamy and satisfying and delicious.
This is my go to dish when I want something tasty, healthy and quick to make. I hope you enjoy it as much as I do!
Creamy Asian-Inspired Noodles
- 1/2 c almond butter
- 1/4 c apple cider vinegar
- 1/2 lime, juiced
- 1 Tbs gluten-free tamari (Use coconut aminos if cleansing)
- 1 to 3 Tbs water (Adjusting if sauce is too thick)
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 1 tsp red pepper flakes
- 1/2 tsp toasted sesame seed oil
- 1 tsp maple syrup or raw honey, adding more to taste (Omit if cleansing)
- 2 tsp coconut or avocado oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 3-4 mushrooms, sliced (I love Shitake for this, but whatever I have on hand! Omit if cleansing)
- 1/2 red pepper, sliced
- 1 carrot, julienned (Omit if cleansing)
- 1/2 each of sliced zucchini, broccoli florets (or your favourite vegetables)
- 2 handfuls of greens (spinach, kale, chard, whatever is on hand!)
Your favourite noodles:
- Chopped nuts (cashews, almonds or peanuts)
- Chopped cilantro
- Protein of choice (grilled tempeh or tofu, edamame)
- Sriracha or your favourite hot sauce
If cooking noodles, boil water while you begin to prep your vegetables. You can then prepare them according to the package while your vegetables are cooking. If using spaghetti squash, cook noodles ahead of time and add them to your vegetables at the very end. For spiralized zucchini noodles, leave them raw, or cook them very gently in boiling water for only 1-2 minutes.
Heat oil in a large pan or wok on medium high heat. Lower heat to medium and add onions and garlic. Stir fry until onion begins to become translucent. Add mushrooms and stir fry for about 3-4 minutes until they begin to cook. Add peppers, carrots and vegetables, cook about 4-5 minutes stirring frequently, making sure they stay slightly crunchy. Finally, add greens and cook until just wilted.
While vegetables are cooking, prepare your sauce. In a small bowl, whisk almond butter, apple cider vinegar, lime juice and tamari until well combined. Add all other ingredients, starting with 1 Tbs of water and whisk thoroughly. Adjust ingredients to taste, and add more water if sauce is too thick.
When veggies are cooked, turn the heat off, and pour 1/2 of the sauce over them, and the remaining 1/2 over the noodles. Combine well. This ensures that both the vegetables and noodles are well coated. You can then combine the two, or, my favourite, serve the vegetables over the noodles.
If using, serve topped with your protein of choice, and sprinkle with fresh cilantro, chopped nuts and a drizzle of sriracha or hot sauce.