Almond Butter Stir-Fry
We love almond butter on almost anything, and this stir-fry is no exception. Noodles are mixed with vibrant, crunchy vegetables in a creamy almond butter and tamari sauce. A quick, easy and satisfying supper or lunch. Feel free to substitute any noodles or vegetables you like.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5.3 oz flat rice noodles
- 7 oz chestnut mushrooms
- 2 red peppers
- 3.5 oz tenderstem broccoli
- 1 clove garlic
- 3.4 fl oz oat/almond milk
- 3 tablespoons almond butter
- 1 teaspoon maple syrup
- 2 tablespoons tamari
- 1 sprinkle of dried red chilli flakes
- drizzle of toasted sesame oil
- handful of coriander
- pinch of sea salt & black pepper
Instructions
- 1
Place the noodles into a large bowl and pour over freshly boiled water. Set aside to soak for 5 minutes, then drain. Run the noodles under a cold tap to prevent them from sticking together (some brands may vary in soaking time, so be sure to read the packet instructions).
- 2
Place a pan over medium heat and add a drizzle of sesame oil. Add the mushrooms with a sprinkle of salt and pepper. Cook, stirring occasionally, for 5–6 minutes until golden and reduced. Then add the peppers, broccoli and garlic. Cook for a further 5 minutes until the vegetables are tender.
- 3
While the vegetables are cooking, make the dressing by placing the almond butter, milk (or water), maple syrup and tamari into a bowl and whisk to combine.
- 4
Once the vegetables are ready, turn down the heat, add the noodles and pour over the sauce. Toss until everything is evenly coated. Serve topped with a sprinkling of dried red chilli flakes and a handful of coriander.
- 5
If your frying pan cannot comfortably hold everything, you can toss it together in a bowl. Fill a large bowl with hot water, then pour the water away (this is to preheat the bowl), then add the cooked vegetables, noodles and sauce; toss to combine.