These nutty noodles with almond sauce are so wonderful BECAUSE:

  • you can eat them warm, OR cold
  • you can eat them with chicken, OR other animal protein, OR completely plant-based
  • you can change the type of noodle every time (here I used 100% soba buckwheat noodles & spiralized sweet potato)

I love it. The secret, though, is REALLY in the sauce…

That sauce is a killer. Killer delicious. You can use it with noodles, or as a vegetable dip, or a salad roll dip, or to drizzle on wonderful things.

The recipe below is a great dinner, but also fun to pack up in a lunchbox (for grown-ups).

Nutty Noodles Salad

  • 12 ounces or so of your favourite noodle (soba buckwheat, rice noodle, mung bean, kelp, spiralized vegetable)
  • 1 carrot, grated
  • 4 radish, thinly sliced (watermelon radish is nice)
  • 3 or 4 green onions, thinly sliced
  • 1 cup sugar snap peas, steamed, julienned
  • 1/2 cup red sweet pepper, thinly sliced (optional)
  • fresh cilantro, chopped
  • 1 batch (life-changing) Awesome Almond Sauce, thinned with hot water
  • 1 – 2 cups cooked chicken breast (leftover or sauteed in coconut oil)
  • 1 Tbsp toasted sesame seeds

Awesome Almond Sauce 

  • 1-inch piece of fresh ginger
  • 1 clove garlic, minced
  • 2 – 3 Tbsp almond butter
  • Juice of 1 lime
  • 1 tsp chili flakes
  • 1 1/2 tsp toasted sesame oil
  • 1/2 cup water (or more if needing to thin out)
  • 1/4 tsp sea salt
  • 2 Tbsp fresh cilantro, chopped