Filed Under: Dinner, stir-fry, Under 20 Mins

Asian Noodle Bowl with Spicy Almond Sauce

This fresh and healthy Asian-inspred noodle bowl is packed with flavour and is perfect for a weeknight supper. It makes great lunch leftovers, too.

April 8th, 2012

Developed by Ellie Krieger, R.D. for the Almond Board of California

Prep Time
18 minutes
Cook Time
20 minutes
  • 1/4 cup sliced almonds
  • 3/4 pound whole-wheat spaghetti
  • 1/2 heads broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
  • 2 cups snow peas, trimmed
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 cup unsalted almond butter
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chili-garlic sauce, such as sriracha
  • 1 scallion, green part only (about 3 tablespoons)
  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.

Nutrients Per Serving

For 1 serving (1 1/2 cups ) Calories: 410 Fibre: 17g Total Fat: 16g    Cholesterol: 85mg Saturated Fat: 1.5g    Sodium: 460mg Monounsaturated Fat: 10g    Calcium: 135mg Polyunsaturated Fat: 4g   

Asian Noodle Bowl with Spicy Almond Sauce

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