I’ve been whipping up this peanut miso dressing like no other (and drowning what ever edible substances are within reach), so I figured I might as well make an almond butter version!
For you folks who prefer almond butter over peanut butter (weirdos) or just want to switch it up!
Although I will never tire of anything peanut butter related, to be clear.
I came across fresh rice noodles the other day at my fave Grocery Bargain Market Outlet and had to swoop up a package.
Because 1 minute in the magical microwave and you have hot noods!
Douse them in this freakin fantabulous sauce, toss in some veg + protein-packed edamame then you are setttt.
For the sauce simply whisk nutty almond butter, warm water, punchy rice vinegar, pure maple syrup, umami rich white miso paste, “less sodium” tamari (we don’t want no puffer fish action now), toasted sesame oil, zippy fresh ginger, and crushed red pepper flakes for that heat.
Fold in your pleasantly squidgy noodles, steamed broccoli, edamame, grated carrot, diced raw zucchini, thinly sliced red bell pepper (orange or yellow will also suffice, just not flippin green!!), a handful of fresh baby spinach, and roughly chopped cilantro.
Top with Gomasio for bonus points then put those chopsticks to work.
Enjoy warm, room temp, or cool as a cucumber.
P.S. If you can’t find fresh rice noodles simply pick up a pack of dried rice noodles and cook according to the instructions. You got this.
P.P.S. Feel free to add cubed tofu or pan fried tempeh in place of the edamame. We like options.
P.P.P.S. If you hate cilantro as much as I detest celery, throw in some sliced green onion or chives instead. I see you boo.
P.P.P.P.S. Don’t even think about using almond butter with added sugar or oil… I will slap you through the screen! Consider this a warning lol.
Almond Butter Miso Rice Noodles with Veggies & Edamame
Ingredients
Sauce
- 2 tablespoons natural almond butter (no added oil or sugar)
- 1 tablespoon warm water
- 1 tablespoon rice vinegar
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons white miso paste (I use Miso Master Organic Mellow White Miso)
- 1/2 teaspoon 50% less sodium tamari
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- Crushed red pepper flakes, to taste
Veggies
- 1 cup small broccoli florets
- 1/2 cup frozen shelled edamame
- 1/2 cup grated carrot
- 1/2 cup diced raw zucchini
- 1/3 cup thinly sliced red, orange, or yellow bell pepper
- 1 lightly packed cup fresh baby spinach
- 2 tablespoons roughly chopped cilantro
- 5.5 oz fresh, prepared rice noodles (I microwaved Nona Lim Pad Thai Rice Noodles, Fresh Flat and Narrow)
- Seaweed Gomasio (seasoned sesame), for topping
Instructions
- In a medium-large bowl, whisk the sauce ingredients until well-combined. Taste and adjust to your liking.
- Steam the broccoli until crisp-tender, about 3 minutes.
- Boil the edamame until hot, about 2 minutes, then drain.
- Gently toss the vegetables and prepared noodles with the sauce until evenly coated, then fold in the cilantro.
- Top with Gomasio before serving—enjoy warm, room temp, or chilled.