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
- 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
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.
Cook noodles according to packet instructions.
Chop the mushrooms and pak choi.
Heat the olive oil in a frying pan over a medium heat then add the vegetables.
Chop the chilli and add this to the pan. Cook for 5 minutes, stirring regularly.
Once the vegetables have cooked add the cooked noodles to the pan along with the creamy sauce. Mix everything together well.
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.
Mix the almonds into the noodles and serve. Sprinkle with the chopped spring onion to ﬁnish it all oﬀ.