Get ready for your new favorite recipe friends!
One of the most common issues I hear from my weight loss coaching clients is that they don’t have enough time to cook, or they’re starving and there isn’t anything in the fridge so… take out it is!
Enter quick and healthy almond noodles!
They taste as good if not better than take out and they’re ready in under 15 minutes!
The best part? This recipe makes a nice big batch so you can keep it in the fridge and eat it throughout the week – hot or cold, on it’s own or with a salad or soup for a side.
Why this recipe will make you feel like a superstar
Using almonds over peanut butter in these noodles means they’ll be easier to digest, plus you don’t need to mess around with the added sugar or preservatives.
The protein in these puppies makes this a perfect meal to power through your day so you feel full and energized longer and the rice noodles over pasta means no gluten to weigh you down!
I also made a short video so you see how ridiculously simple this is! Check it out below (plus get a peak inside my kitchen) and let me know what you think!
xoxo
Serves 4-6
Ingredients:
8 oz rice noodles (I use ½ of the 16ox/1lb package)
2 handfuls of chopped broccoli
2 handfuls sliced carrots
2 handfuls shredded red cabbage
2 handfuls fresh spinach
1-2 Tablespoons raw sesame seeds
For Sauce:
1/2 cup almond butter
2 cloves garlic, crushed or finely minced
1 Tablespoon coconut vinegar
1 Tablespoon light agave syrup
2 Tablespoons gluten-free tamari (or soy sauce if not gluten-free)
4 Tablespoons water
Fresh ground pepper and rock or sea salt to taste
Optional additions:
Pinch of red pepper flakes
Sliced scallions
Cilantro leaves
Directions:
Boil water. Meanwhile chop veggies and combine sauce ingredients and set aside. Add noodles to boiling water. When there is 2 minutes left of cook time add broccoli and stir. Drain noodles and broccoli together in strainer and run under cold water to cool. Mix all ingredients together in a big bowl. Garnish with optional ingredients and enjoy warm or cold!
I’d love to hear from you!
What do you think of the new video format? Helpful? Let me know if you have any other questions!
- 8 oz rice noodles (I use ½ of the 16ox/1lb package)
- 2 handfuls of chopped broccoli
- 2 handfuls sliced carrots
- 2 handfuls shredded red cabbage
- 2 handfuls fresh spinach
- 1-2 Tablespoons raw sesame seeds
- FOR SAUCE:
- ½ cup almond butter
- 2 cloves garlic, crushed or finely minced
- 1 Tablespoon coconut vinegar
- 1 Tablespoon light agave syrup
- 2 Tablespoons gluten-free tamari (or soy sauce if not gluten-free)
- 4 Tablespoons water
- Fresh ground pepper and rock or sea salt to taste
- OPTIONAL ADDITIONS:
- Pinch of red pepper flakes
- Sliced scallions
- Cilantro leaves
- Boil water.
- Meanwhile chop veggies and combine sauce ingredients and set aside.
- Add noodles to boiling water.
- When there is 2 minutes left of cook time add broccoli and stir.
- Drain noodles and broccoli together in strainer and run under cold water to cool.
- Mix all ingredients together in a big bowl.
- Garnish with optional ingredients and enjoy warm or cold!
Krissy, you are amazing! I am going to make this asap!!
Awesome Gloria! Let me know what you think! xoxo
Hey Krissy!! This recipe is AMAZING! I wish I could post a picture of the beautiful noodles I just made (and devoured!). I was skeptical at first of not sautéing the veggies first before putting them in with the noodles, but boy was I wrong! It was crunchy, satisfying and delicious! Ryan and I are always looking for healthy GF recipes and will definitely be adding this to our list!
Thanks for sharing!! XOXO
Hey Katie! Thanks so much for letting me know how it went! So glad this is going to be part of your regular rotation! 😉 I’m working on a similar recipe with kelp noodles that is looking very promising, keep an eye out for that one! 😉