A bit nutty and full of flavour—just like our girl Joshna!
By Joshna Maharaj
1 1/2 cups smooth almond butter
1/2 cup rice vinegar
2 tsp sambal oelek, or to taste
5-6 cloves garlic, minced
1/2 cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 large handful fresh coriander, chopped
1 lb. noodles (linguine, flat rice stick, soba, etc.)
sautéed bok choy (optional)
Note: If you use organic almond butter, it's generally unsweetened, so you may want to increase the quantity of honey or brown sugar.
Combine almond butter, rice vinegar and 1/2 cup water in a medium bowl and whisk together to break down nut butter.
Add sambal, garlic, soy sauce and honey, and continue whisking, adding water bit by bit, until a loose, thick consistency is achieved. Sauce needs to be pourable in order to coat noodles well. Taste and adjust seasoning as necessary.
Cook noodles according to package directions. Drain well and run cold water over noodles, tossing gently, to stop cooking process. Transfer to a large mixing bowl.
Add 2/3 of almond sauce and coriander to noodles and toss gently to combine, trying not to break noodles. Add remaining sauce bit by bit until noodles are coated. Delicious on its own or paired with some quickly sautéed bok choy or other Asian greens.