This is a revamp of my peanut noodles with almond butter instead of peanut butter.
Plus, I replaced red pepper flakes with Sriracha. I also added ginger and more rice vinegar.
This makes a very thick sauce that holds the noodles together in a hearty, filling dish.
What you need:
1 10.5 oz package buckwheat soba noodles
2 tsp sesame oil
1 clove minced garlic
1 red bell pepper, diced
1 ½ c coleslaw mix (green cabbage and carrots)
1 C Almond butter
2 tsp agave nectar (may not need if your almond butter is sweetened)
3 TB reduced sodium soy sauce
3/4 tsp ground ginger
1 TB rice vinegar
1 tsp Sriracha (hot chili sauce)
1/2 C water (divided)
3 green onions, thinly sliced (garnish)
What you do:
Cook the noodles according to the package instructions.
Warm sesame oil in a medium saucepan over medium heat. Sauté garlic and red pepper for three minutes. Reduce heat to low, add cabbage and rest of sauce ingredients, saving half the water for later. Stir well and keep at low heat for five more minutes. You are going to mix the sauce with the noodles, but add the rest of the water to the sauce just before doing that. Combine the sauce and noodles.
Sprinkle each serving with a bit of the green onion.