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Almond Butter Noodles

by Amelia Littlejohn
on 5th March 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This is the best simple mid-week dinner for when you’re low on time or don’t feel like cooking. It takes 10 minutes to throw together but is so fresh, nourishing, filling and tastes pretty special. The flavours in this dish compliment each other beautifully – they’re creamy, rich and vibrant. You can add a little something extra to this recipe by cooking some other vegetables if you like such as baby corn, courgette or red pepper!


Almond Butter Noodles

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Ingredients

  • 2 servings noodles (I used brown rice noodles)
  • 2 head pak choi
  • 8 chestnut mushrooms
  • 3 spring onions
  • 60g almonds
  • 1 red chilli
  • 2 tbsp almond butter
  • 3 tbsp tamari
  • 2 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tbsp olive oil
  • Salt & pepper
Prep Time
Serves
2

Instructions

  1. Start by making the almond butter sauce. To do this simply add the almond butter, tamari, sesame oil, lime juice, maple syrup and water to your ninja kitchen blender. Blend until really smooth and creamy.

  2. Cook noodles according to packet instructions.

  3. Chop the mushrooms and pak choi.

  4. Heat the olive oil in a frying pan over a medium heat then add the vegetables.

  5. Chop the chilli and add this to the pan. Cook for 5 minutes, stirring regularly.

  6. Once the vegetables have cooked add the cooked noodles to the pan along with the creamy sauce. Mix everything together well.

  7. In a separate pan gently toast the almonds. To do this simply add the almonds to a dry pan and gently cook for a few minutes until browned. This is optional, you can use raw almonds too.

  8. Mix the almonds into the noodles and serve. Sprinkle with the chopped spring onion to finish it all off.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn