These almond butter noodles are deliciously creamy, quick and easy to make, and packed with a rainbow of veggies. I used soba noodles for this vegan recipe but it works equally well with udon, rice noodles, zoodles or even simple spaghetti. This quick recipe is ready in just 15 minutes and costs $1.84 per serving.

This recipe is a great option of a quick weeknight dinner when you’re craving something fresh, filling and tasty but just have a couple of minutes to spare for dinner. Almond butter noodles are a great alternative to peanut butter noodles with a lighter flavour that allows the deliciousness of the veggies and the nuttiness of the soba noodles to shine through.

One money-saving tip that I often hear from other vegans on a budget is to make your own nut butters. I’m not entirely convinced that it’s cheaper to buy whole nuts rather than nut butters, which are made with the cheaper, broken nuts, I guess it totally depends on where you shop and the best price you can get on nuts.

In my case, I can’t buy almond butter where I live and I can get a kilo of almond for $14.00 at the Asian market, which I think is a pretty good price. So for this recipe I had no choice but to use my own homemade almond butter, which I calculated out to be $2.09 for the half cup I used in the recipe, although you may be able to get a better price than me if you buy a jar of prepared almond butter.

The almond butter sauce is so simple to make; it’s simply almond butter, soy sauce, lime juice and a touch of sugar. You can add a bit of sriracha, sambal or red chili flakes if you want a spicy kick. Toss the sauce with your veggies and noodle of choice.

I had a hard time deciding between soba and udon, and they’re both $1.35 for a package at the Asian market. I went with soba for its nutty flavour but any kind of noodle or pasta would work great in this recipe.

Choose your veggies. This is another great clean-out-the-fridge recipe, anything goes! I used broccoli, spiralized carrot and red pepper, red onion and a sprinkling of green onions on top. A quick stir-fry on the veggies, toss the noodles and sauce together in the pan and dinner’s done in just 15 minutes!

These almond butter noodles are delicious served both hot and cold so if you’ve got any leftovers, take them to work for lunch the next day. You don’t even need to heat them up!

Got leftovers? Use them in these recipes:

Carrot, red onion: Raw vegan noodles salad

Carrot, green onion: Tofu banh mi vegan sliders

Red pepper: Vegetarian enchilada soup

Almond Butter Noodles These almond butter noodles are deliciously creamy, quick and easy to make, and packed with a rainbow of veggies. I used soba noodles for this vegan recipe but it works equally well with udon, rice noodles, zoodles or even simple spaghetti. 5 from 1 vote Print Pin Recipe Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4 Calories: 424 kcal Ingredients 2 bundles (150 grams / 5.3 oz) soba noodles choose 100% buckwheat for gf option or wheat/buckwheat blend for cheaper option - $0.68

½ cup (120 ml) almond butter - $2.09

2 tablespoons soy sauce or tamari - $0.10

4 tablespoons lime juice - $0.61

1 tablespoon brown sugar - $0.09

2 tablespoons water - $0.00

1 teaspoon oil for frying - $0.01

2 teaspoons ginger grated or finely minced - $0.04

2 cloves of garlic grated or finely minced - $0.06

1/2 medium medium red onion thinly sliced $0.21

1 head of broccoli about 500 grams / 18 oz, cut into florets - $2.49

1 large red pepper spiralized or thinly sliced - $0.54

1 large carrot peeled and spiralized or thinly sliced - $0.20

½ teaspoon sea salt or to taste - $0.02

2 green onions sliced - $0.19

A sprinkling of sesame seeds optional - $0.02 Instructions Cook the noodles according to the package directions. Rinse them under cold water while gently rubbing them together to remove the excess starch. Set aside.

In a blender or food processor, combine the almond butter, soy sauce or tamari, lime juice, sugar and water.

Heat a wok or large frying pan over medium-high heat. Add the oil, ginger, garlic and red onion and stir-fry until soft and fragrant. Add the broccoli and stir fry until just about soft, then add the red pepper and carrot. Stir-fry until you reach the desired consistency for your veggies. I like mine still a bit crisp and not totally soft.

Turn off the heat and add the noodles and sauce to the pan and toss to combine everything together. Taste and add salt if necessary.

Serve in bowls and sprinkle over some sliced green onion and sesame seeds, if desired. Find us on Instagram @cilantro_and_citronella Find us on Facebook @thestingyvegan Nutrition Calories: 424 kcal | Carbohydrates: 54 g | Protein: 18 g | Fat: 19 g | Saturated Fat: 1 g | Sodium: 1157 mg | Potassium: 993 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 4485 IU | Vitamin C: 181.6 mg | Calcium: 208 mg | Iron: 3.7 mg Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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