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Cold Almond Butter Noodles, Our Weeknight Go To

coldamlmondnoodles Cold Almond Butter Noodles, Our Weeknight Go To
We lean on this meal at least once a week, especially in the summer. It’s dead simple to make, requires pantry staple ingredients, and the flavor is so impressive. I was a little hesitant to share this recipe, because I thought it might be too basic, but I wish I knew about it a few years ago, when putting together a quick but tasty weeknight meal was still a creative struggle :)

This recipe is all about two things: 1) the sauce and 2) keeping your ingredients as cold as possible. The sauce is a combination of everything that’s good in this world. It’s spicy, salty, creamy, and a bit sweet. It’s great for so much more than slathering on noodles, too: dip anything in it, like summer rolls, raw veggies, your fingers…

Now on to the coldness factor. There’s something about keeping all the ingredients as cold as possible that takes this dish to the next level. The chewiness of the cold noodles pairs so perfectly with the crispness of the cucumbers – the whole thing just feels fresh and summery to the max. This dish does benefit from time in the fridge (though some brands of rice noodles do tend to stick together with time), but there are ways around waiting for it to cool down in the refrigerator. This is meant to be the quickest weeknight meal, so waiting is not on the agenda.

Last little note to say that you can of course add more vegetables to these noodles, you also can add tofu, tempeh, other herbs, greens etc. It’s highly customizable. This simple cucumber version is just what we end up having most often, since we pretty much always have cucumbers (Persian ones are highly recommended here!) lying around in the summer, and I really wanted to share the recipe as is to show how uncomplicated it can be. I hope you’ll give it a try :)


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