This recipe is a twist on the classic southeast Asian combination of peanut sauce and noodles. Traditionally this recipe would be made with peanut butter and sesame oil but since son #2 is allergic to both, I came up with this recipe inspired by love of Asian cuisine. This recipe has been a weekly quick lunch, dinner or snack all summer! My boys LOVE it and I love it since it's so simple! This dish is also great for bringing over to someones house for dinner. It serves a lot and can be prepared ahead of time! Just remember to keep the sauce separate until serving since the noodles will absorb the sauce pretty fast!
Ingredients:
10.5 oz. buckwheat soba noodles
4 tablespoon creamy or crunchy almond butter
1/8 cup hot water
1 tbsp low sodium soy sauce
1 tbsp braggs liquid aminos
1 tablespoon rice vinegar
2 tsp turbinado sugar
Veggies, my boys favorites are: cucumbers, red bell pepper, snow peas and carrots. All raw sliced thin or small.
Directions:
Cook the udon noodles according to package directions.
Meanwhile prepare the almond sauce by blending together the hot water, almond butter, soy sauce, braggs, rice vinegar and sugar. Prepare any vegetables you plan on using.
Once noodles are done cooking rinse them under cold and transfer the noodles to a serving bowl. Stir in the veggies and mix with your almond sauce. Best if served chilled or at room temperature.
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