Welcome back to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.
When the temps dip down to single digits, your body can’t help but crave the soothing comforts that come from a warm bowl (industrial-sized pot?) of pasta—even though your brain knows you should opt for something that won’t lure you into a carb-induced coma.
That’s why Candice Kumai’s recipe for spicy Asian almond noodles is so brilliant (and so satisfying). The heat from the flavors are totally warming, and the soba noodles keep you full with more fiber and protein than traditional pastas.
The heat from the flavors are totally warming, and the soba noodles keep you full with more fiber and protein than traditional pastas.
Speaking of protein, the real showstopper is the spicy almond butter sauce made with Justin’s® Almond Butter. The buzzy brand is made is known for its all-natural, high quality ingredients, so you there’s mega flavor is in every scoop. “It adds extra plant protein to the dish,” Kumai says, calling out the 7 grams in each serving. “And [almonds] also have biotin, which is good for healthy hair.” Plus with fresh veggies in the mix, too, you get a dose of vitamins A and C.
The Well+Good Council Member likes to whip up this dish on cozy weekends, but it’s also a cinch to make on a weeknight, too. “It’s so easy because it’s made up of so many pantry staples,” she says. Translation: Meet your new favorite winter main dish.
Watch the video above to see just how easy this noodle dish is, and then keep reading for the step-by-step instructions.
Spicy Asian almond noodles
1/2 pound your soba noodles
1 1/2 tsp sea salt
1 Tbsp toasted sesame oil
1 1/2 Tbsp freshly grated ginger
3 garlic cloves, finely minced
Heaping 1/4 cup Justin’s Classic Almond Butter
2 Tbsp maple syrup
3 Tbsp reduced-sodium soy sauce or tamari
3/4 tsp red pepper flakes
1 cup sliced shiitake mushroom caps
1 red bell pepper, seeded, halved, and thinly sliced
1 large zucchini, halved and thinly sliced
3 scallions, trimmed and thinly sliced
1. Bring a large pot of water to a boil. Add the noodles and salt and cook until al dente.
2. Reserve 1/4 cup of the pasta water and then drain the pasta in a colander. Rinse the pasta under cold running water to chill the noodles. Give them a few shakes to remove the excess water and set aside.
3. Heat the oil in a large, deep nonstick skillet or wok over medium heat. Add the ginger and garlic and cook until fragrant, stirring often, about 1 minute.
4. Stir in the Almond Butter, sweetener, soy sauce, pepper flakes, and reserved cooking water and cook until it becomes creamy, about 2 minutes.
5. Add the mushrooms, peppers, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.
6. Stir in the drained noodles. Serve sprinkled with the scallions and topped with tofu, or a protein of your choice.
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