Spicy Almond Noodles

These saucy noods come to you courtesy of my wonderful friend, Sarah Mac. Mac is a wicked chef and also happens to be the executive chef my work. She’s my boss lady. One night at work, she whipped up an udon noodle stir-fry with a delicious almond sauce for everybody to feast on. I told her that I had been watching her make it and that I was going to steal the recipe, write it out, put it on my blog, and pass it off as my own. I told her that there was nothing she could do about it. So here it is. And Mac, if you’re reading this: frig you, man!

I used regular ol’ durum spaghetti noodles for mine, because I had them on hand and they’re cheap. However, either soba or a thick, flat rice noodle would be ideal. I suggest making this recipe for a small group of people (or two disgustingly hungry individuals), because the sauce is pretty thick and it only gets thicker when refrigerated. So the leftovers, while still being very tasty, can make you feel a bit like a dog with peanut butter on the roof of his/her mouth. Just sayin’.

For spicy almond sauce:
¾ cup almond butter
½ cup almond or soy milk
½ cup water
1 tablespoon ginger, washed well and chopped
¼ cup freshly squeezed lime juice
1 tablespoon + 2 teaspoons sugar
2 tablespoons tamari (or other good quality soy sauce)
Sea salt, pinch
2¼ teaspoons crushed red chili flakes
2 tablespoons sesame oil

For stir-fry:
450 grams spaghetti (or other noodle of your choice)
3 tablespoons canola oil
1 small onion, diced
1 clove garlic, minced
1 tbsp ginger, minced
1 cup carrot, peeled and thinly sliced
1 cup mushroom, sliced
1 large red bell pepper, sliced
2 cups broccoli, chopped
Sea salt and freshly ground black pepper, to taste

1. In an upright blender, combine all the ingredients for the almond sauce. Blend until smooth. Pour all of it into a bowl and set aside for later.
2. In a large pot of boiling water, cook the noodles according to package directions. Drain and set aside for later.
3. In a very large skillet or a wok, heat the canola oil over medium heat. Add the onion, garlic, and ginger. Sauté, stirring frequently, for 4 minutes.
4. Add the carrots and mushrooms. Sauté for another 4 minutes.
5. Add the red pepper, broccoli, and a big pinch of salt and pepper. Sauté, stirring occasionally, for about 4 or 5 minutes.
6. Stir in the almond sauce with about ¼ to ½ cup of water, just to thin it out, since it will probably be too thick. Add the cooked noodles and mix until everything is well coated and warmed through.
Serves: 5 to 6


4 Responses to “Spicy Almond Noodles”

  1. 1 Dave November 23, 2010 at 1:00 pm

    Yes Ross. Thank you for helping on tonight’s dinner. Delicious.

  2. 2 sarah mac November 23, 2010 at 5:26 pm

    Frig you buddeh! next ill make you my roasted garlic eggplant and mushroom pasta sauce!xo

  3. 4 gradyroy February 6, 2011 at 4:28 am

    looks great! will surely try this out. Thanks!

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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