Almond Butter Noodles

Almond Butter Noodles

Perfect lunch for your #MeatlessMonday 


  • 150g egg noodles 
  • ½ cup (120 ml) almond macadamia butter 
  • 2 tablespoons soy sauce
  • 4 tablespoons lime juice 
  • 2 tablespoons water 
  • 1 teaspoon oil for frying 
  • 2 teaspoons ginger grated or finely minced
  • 2 cloves of garlic grated or finely minced
  • 1/2 medium medium red onion thinly sliced
  • 1 head of broccoli about 500 g, cut
  • 1 large red pepper thinly sliced
  • 1 large carrot thinly sliced
  • ½ teaspoon sea salt or to taste
  • 2 green onions sliced



  • Cook the noodles according to the package directions. Rinse them under cold water. Set aside.
  • In a blender or food processor, combine the almond butter, soy sauce, lime juice and water.
  • Heat a wok or large frying pan over medium-high heat. Add the oil, ginger, garlic and red onion and stir-fry until soft and fragrant. Add the broccoli and stir fry until just about soft, then add the red pepper and carrot. Stir-fry until you reach the desired consistency for your veggies. I like mine still a bit crisp and not totally soft.
  • Turn off the heat and add the noodles and sauce to the pan and toss to combine everything together. Taste and add salt if necessary.
  • Serve in bowls and sprinkle over some sliced green onion and sesame seeds, if desired.