Almond Butter Vegetable Stir Fry Noodles

This spicy Almond Butter Vegetable Stir Fry Noodles is bursting with flavors and is a family favorite. Its an easy and quick weeknight meal that is a crowd pleaser at the same time.

Course Main Course

Cuisine Asian, fusion

Keyword how to make stir fry noodles, stir fry noodles, stir fry noodles recipe, vegetable stir fry noodles

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 462kcal

Author Gunjan

Ingredients

2 tbsp sesame oil
1 tbsp minced garlic
1 tsp dried oregano
1 tsp crushed chili flakes
1 tbsp almond butter
1/2 cup finely chopped red onion
2 tbsp soy sauce
1 tsp white vinegar
1 tbsp sriracha sauce
1 cup broccoli florets
1/2 cup sugar snap peas
1/2 cup julienne/sliced carrots
1/4 cup sliced red bell pepper
1/4 cup sliced green bell pepper
Salt as per taste
2 cakes of Ramen noodles (boiled and drained)

For garnishing

1 tbsp chopped green onion
1/2 tsp white sesame seeds (optional)

Instructions

Heat oil in wok and saute garlic until crispy and golden in color. Add oregano, chili flakes and almond butter to it and stir.
Saute onions in it for 2 minutes or until golden in color. Season it with soy sauce, vinegar, sriracha sauce.
Fold in all the vegetables (broccoli, sugar snap peas, carrots, bell peppers). And cook for 3-4 minutes or until semi soft and add salt in it.
Toss in ramen noodles and mix well. Garnish with green onions and sesame seeds and serve hot.

Notes

I have used healthy ramen noodles that made from brown rice and millet which makes this recipe gluten free also. However, you may use any. If you are using the instant ramen then just remove the seasonings.
Almond butter should be absolutely unflavored. Check the ingredients and it should say only roasted almonds. It should not contain salt or sugar at all.
Variation: After mixing sauteing onions in step 2 toss extra firm tofu pieces. Mix and let it cook until there is no raw taste in tofu. Then follow the rest of the steps.
This recipe taste best when served immediately.

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