Almond Butter Noodle Stir Fry

For Dinner | Feeds 4



⅓ cup + 2 tbsp Nuit Almond Butter

¼ cup Naked Coconuts Soyless Sauce

Juice of one lime

1 tbsp chili garlic sauce

1 tsp Sriracha (optional)

1 tsp rice vinegar

¼ cup-⅓ cup water to thin

Stir Fry:

2 tsp sesame oil, divided

1 small head broccoli, chopped into bite-sized pieces

5 cremini mushrooms, sliced

2 medium carrots, julienned

¼ of a small purple cabbage, thinly sliced

2 cloves garlic, minced

3 stalks green onion, chopped

4 squares Lotus Foods GF/Vegan brown rice and millet noodles

Sesame seeds, toasted peanuts or almonds to serve (optional)


  1. Whisk together all of the sauce ingredients. The sauce may seem runny at first, but it will thicken up in a few minutes. Start with adding ¼ cup of water to thin and adjust as needed. Set aside.
  2. Bring a large pot of water to a boil. Once boiled, add noodle squares and remove from heat, letting the noodles sit in the hot water, uncovered for 3 minutes.
  3. After 3 minutes, use tongs to gently separate the noodles. After another minute or two the noodles should be al dente. Taste test for perfection, Strain and pour 1 teaspoon of the sesame oil over the noodles strainer. Stir to combine. Set aside.
  4. Add a teaspoon of sesame oil to a large pan over medium heat. Once heated, add the mushrooms, carrots, and broccoli and sauté for 5 minutes.
  5. Add the cabbage and sauté for another 3 minutes.
  6. Add the garlic and stir, cooking for another minute. Remove from heat.
  7. Add the strained noodles and sauce to the veggies in the pan. Stir to combine. *If needed, reheat over low heat
Previous Next