These might be my favorite nut butter noodle recipe so far. They're super creamy and the sauce is super silky. This recipe is great for your luteal or menstrual phase. You can switch up the almond butter or noodles for another one you prefer, and add an extra side of protein too.
Ingredients:
Makes ~3 servings
- 1 8 oz package gf soba noodles
- 2 bok choy
- 1/4 c almond butter
- 2 tbsp tahini
- 2 tbsp coconut aminos
- 1 tsp rice vinegar
- 1 clove garlic
- 1 green onion
- 1 soft boiled egg
- salt
- toasted sesame oil
- sesame seeds
Directions:
- Preheat a large pan over medium heat and begin to boil a pot with water for your noodles.
- Slice each bok choy in half. Chop green onion. Mince garlic.
- Prepare noodle sauce by combining nut butter, tahini, coconut aminos, rice vinegar, the minced garlic, and a good pinch of salt.
- Boil your egg. Then, cook noodles according to package. When cooked, immediately drain and rinse with cold water. Make sure to reserve 1 c of the water once they're done cooking.
- Add a drizzle of toasted sesame oil to the pan and add bok choy. Cook on one side for 2-3 minutes, then flip to the other side for 2-3 minutes. At the end, add a pinch of salt and splash of coconut aminos, give it a quick mix, then remove from the pan.
- Decrease the pan's heat to low. Add the nut butter mixture along with 1/2 c of the reserved noodle water. Add the soba noodles, adding more water as needed to reach desired consistency.
- To serve, add noodles to your bowl, followed by the soft boiled egg and 1/2 or 1 whole bok choy on top, and finished with chili crunch oil, sesame seeds, and green onion on the very top.
This recipe would go great with udon or rice noodles instead. And you could add a side of fish, shrimp, chicken, tofu, I feel like everything would go great with this recipe! Enjoyy 🫶