Noodles with Veggies & Almond Butter Sauce
Each week we get our CSA (community-supported agriculture) order of fresh, organic produce from Full Circle Farms. They always include a couple of recipes that sound delicious, but often need big modifications, of course. This week there was one for Linguine with Snow Peas, Cucumber & Peanut Sauce. It needed a few big changes to make it Ry-friendly (no peanuts, snow peas or soy) , but all easy changes. I also doubled the sauce recipe- which definitely resulted in a more soupy texture, but we loved all the extra flavor! Overall, it was quick, simple & the flavor perfect! Sauce
4 cloves garlic
4 Tablespoons coconut aminos
2/3 cup almond butter
1-1/3 cups vegetable broth
3 Tablespoons lemon juice
1 teaspoon red pepper flakes (or less if you don't want a little spice)
1 teaspoon sea salt (or more to taste)
1 package stir fry rice noodles
1-can bean sprouts (or if you have fresh, almost 2 cups)
1/2 cucumber, peeled & cut into small chunks
1/2 cup chopped almonds
1/2 bunch cilantro, chopped
1. Prepare noodles according to directions.
2. In your blender, combine all the sauce ingredients. Blend for a couple minutes, until smooth.
3. In wok, place noodles, bean sprouts, cucumber, chopped almonds & cilantro. Pour sauce over & mix well.