This may be one of my favorite meals I have ever eaten and I am not exaggerating. This sauce is TO DIE for, just trust me. Warning — it is very addicting. 🙂
If you dont have a spiralizer* to make veggie noodles (you should!), just stir fry your veggies instead and throw the sauce on top. When I made this I actually kept the sauce separate so I could put it on anything (and everything) I felt like. Ive put it on salads, meat, and stir fries… basically anything I can think of to give me an excuse to eat it. The almond sauce is quite thick so remember – a little bit goes a long way!
This sauce is also the perfect sauce to put on a veggie bowl because it is nice and filling and will be sure to keep you satisfied for hours after your meal, even if you’re just eating veggies (although I did throw chicken in my veggie bowl! haha dont tell anyone…).
Butternut squash noodles are officially my new favorite veggies noodles! The have less water than zucchini noodles so they feel more substantial and filling to me. Not to mention they also look more like real noodles. If you don’t have butternut squash though, this meal will be JUST as amazing with zucchini noodles or whatever veggie noodles (or real noodles 😉 ) you prefer! Of course I still needed to get some green veggies in my bowl so I threw in some spinach along with my noodles.
Butternut squash noodles are super simple to make too. Peel the squash, spiralize it, and then toss the noodles with some olive oil and salt and pepper. Cook in a 400 degree oven for about 8-10 min until the noodle are al dente. I also roasted some rainbow carrots with my squash because why not?? 🙂
The Spicy Asian Almond Sauce couldn’t be easier to make either. Just put all the ingredients in a food processor and blend until creamy! Sauce will be thick but should be quite a bit runnier than regular almond butter consistency. If your sauce isnt runny enough, try warming it up or adding a little more water. As the sauce cools and you store it in the fridge, it will harden up so you will need to warm it up after it cools in order to get it back to its original consistency. After it was blended I also threw in some chopped, roasted almonds to add a little crunch to the sauce. To make the sauce vegan, just sub with maple syrup.
Once you have your sauce and noodles, throw it all in a bowl and mix it up! Top with white seseme seeds, chopped scallions, and roughly chopped roasted almonds for some extra crunch. Enjoy!!
affiliate link = *
Pin for later!!
This is the PERFECT Meatless Monday dish. I’m linking up for Meatless Monday with Running on Happy and Fit Foodie Mama as well as Confessions of a Mother Runner and A Whisk and Two Wands. Check out their link up for a bunch of other great meatless recipes.