Cold Almond Butter Noodles, Our Weeknight Go To
  • juice from 2 limes (about ¼ cup)
  • 1 tablespoon tamari
  • 1 tablespoon brown rice vinegar
  • 2 tablespoons creamy almond butter
  • 1 teaspoon sriracha or other chili sauce of choice
  • sea salt
  • 1 clove of garlic - minced
  • ¼ cup cashews - toasted and crushed and/or 1½ tablespoons toasted sesame seeds
  • 1 medium cucumber or 2-3 Persian (small) cucumbers - cut into half or quarter rounds
  • handful of basil leaves - chopped
  • 8.8 oz / 250g black rice noodles, rice noodles, or soba noodles
  1. Make the sauce. In a small bowl, combine the lime juice, tamari, brown rice vinegar, almond butter, sriracha, a pinch of salt, and minced garlic, mix well until creamy. Taste for salt and spice and adjust if needed. Place in the refrigerator to cool and thicken.
  2. Prepare the toasted nuts/seeds and place in the refrigerator to cool, if freshly toasted and hot. Chop the cucumbers and basil, and place them in the bowl, where you'll be mixing and serving the noodles. Place the bowl in the refrigerator to keep the ingredients cold while you cook the noodles.
  3. Cook the noodles in well-salted water, according to the instructions on the package. Once cooked, run the noodles under very cold water. If your tap water is not cold enough, place a few ice cubes in the colander with the noodles and let them melt completely to cool down your noodles.
  4. Transfer the noodles to your serving bowl with the cucumbers and basil, add the sauce, toasted nuts and seeds, and mix very well. Serve right away. Keep any leftovers refrigerated in an airtight container.
Recipe by Golubka Kitchen at