Vegan Asian Sauce with buckwheat noodles are a spicy almond sauce made with almond butter and garlic chile paste, tamari and ginger and served over gluten-free buckwheat noodles!
VEGAN ASIAN SAUCE AND NOODLES
I have a very special and exciting post for you all today. I’m sharing a recipe from the book, Crave Eat Heal by Annie Oliverio, from the blog, An Unrefined Vegan where she creates unrefined, cruelty-free, whole food plant-based recipes.
Note: All the photos on this post were taken by me, I just didn’t want their to be confusion as to these being actual photos from her book. The cover photo is the only one that is hers.
Buckwheat Noodles with Spicy Almond Sauce. Page 240.
This vegan Chinese garlic sauce with noodles was such a delicious plant-based meal! The spicy almond sauce has so much flavor from the garlic chile paste to the ginger and almond butter. It went fabulous with all the veggies, like the snow peas and zucchini. Served over gluten-free buckwheat noodles was so good!
If you love these types of vegan Asian sauces, then be sure to check out my Best Thai Peanut Sauce, too!
Such a beautiful cover. I just love it. Annie’s cookbook is full of amazing recipes that are divided into the most amazing, creative styles I’ve ever seen in a cookbook. The chapters are designed by cravings, instead of breakfast, dinners, desserts, etc. Instead, they are labeled cool, comfort, crunchy, salty, warm, spicy, chocolate, junk, etc. It is a pretty amazing idea, right!
Fruit Pizza With Chocolate Chip Cookie Crust. Page 208.
In addition to the spicy almond vegan Asian sauce and buckwheat noodles, I also made this fruit pizza. It did not disappoint. The cookie crust itself is not overly sweet, which made it perfect for a layer of the cashew cream cheese and decorated with beautiful fruit.
Annie also asked if I’d submit one of my own recipe creations to her book. I knew she loved peanut butter, coffee and chocolate….so I created a simple dessert with those flavors. They are vegan,, gluten-free and oil-free.
Peanut Butter Chocolate Chip Espresso Blondies created by yours truly. Page 261.
MORE VEGAN ASIAN RECIPES
- Best Vegan Teriyaki Sauce
- Epic Vegan Teriyaki Bowls
- Teriyaki Sweet Potato Bowl
- Asian Ramen Noodle Salad
- Best Ever Vegan Ramen Noodle Soup
- Low-fat Unfried Rice
Vegan Asian Sauce and Buckwheat Noodles
Ingredients
SAUCE
- 4 Tbsp. natural almond butter
- 1 Tbsp. white miso paste
- 2-4 tablespoons low-sodium broth
- 1/4 cup rice wine vinegar
- 1/4 tsp. garlic chile paste
- Juice of 1 lime
- 2 Tbsp. tamari, soy sauce or liquid aminos
- 2 tsp. pure maple syrup
- 1 Tbsp. fresh ginger, grated or minced
- 3 cloves garlic
- Pinch of ground black pepper
NOODLES
- 6- ounces (170g) buckwheat noodles (I used brown rice noodles since I couldn't find any)
- 2 cups asparagus, cut into 1 inch pieces
- 2 cups snow peas
- 1 small zucchini, cut into 1/4 inch rounds
- 1/4 cup red onion, chopped
- 1 cup grated carrot
- 1/2 cucumber, seeded and chopped
- Fresh cilantro
- Fresh mint
- Chopped roasted peanuts
Instructions
- Fill a large pot with water and bring to a boil. Lightly cook the asparagus, snow peas and zucchini for about 3 minutes. You want the vegetables to retain their crunch and bright color. Using a slotted spoon, remove the vegetables and rinse with cool water - or if desired, place the vegetables in a water/ice bath for a few minutes. Drain thoroughly and set aside.
- Now add the buckwheat noodles to the boiling water and cook according to package directions. Drain and set aside.
- To make the sauce, place all of the sauce ingredients (starting out with just 2 tablespoons broth) in a high-speed or regular blender and process until very smooth. If desired, thin out the sauce with additional vegetable broth or water.
- Combine the sauce with the noodles, the cooked vegetables and the red onion, carrot and cucumber, and top with cilantro, mint and peanuts.
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This looks sooo good!!! Definitely on my make this ASAP list… 5 stars because I cannot see a way this isn’t delicious 🤤
While my family and I loved this recipe I think you need to alter the prep time. The is no way it only takes 15 min of prep time. It takes more than that to cut up all the veggies. Otherwise, it is a very good recipe
This recipe is from the cookbook mentioned above in the post, so it’s prep time is from that authors not myself, personally. Glad you enjoyed the recipe though!
We love this! Have made with both cashew butter and with almond butter. Both gorgeous! Many thanks:)
So awesome to hear! Thank you so much for the feedback!
I own quite a few vegan cookbooks… and I believe my first one was The Farm Cookbook, back when it was a new release 🙂
I hope this is where I can submit for the cookbook giveaway! My daughter is vegan and I am learning lots of amazing recipes from your website. Thank you thank you!
Wonderful, thank you so much!!
My daughter does but we share. =)
I currently do not own any vegan cookbooks, however, due to health reasons, I am planning on starting a collection of them!
I dont have any vegancookbooks!!! i mostly relied on pinterest though i would love to own some gf vegan ones 🙂
Plant based rules…CAFO drools! This recipe was awesome. The sauce was delectable. Thanks for sharing and for providing us with the good stuff!
That is so wonderful to hear Nina! SO glad you loved the sauce!!
Oh my gosh, all of the food looks so amazing! Annie is so talented and creative! And I absolutely love the idea of your espresso blondies, all those flavors…Yum!
Awww thank you so much Lucie! I enjoyed photographing her recipes so much, a true joy!!
I don’t own any plant based cook books although I have taken plenty out from the library and look forward to starting my own collection!
This book looks amazing! I would love to add it to my tiny collection of 5 plant-based cookbooks!
I own many vegan cookbooks, & I’m super excited about this one. I love the concept! I can’t wait to add this to my collection.
I own several vegan or plant-based cookbooks already, but am excited about adding this one to my collection! : )
Love love love the sound of this cookbook! I seriously need it in my life, the photos of her recipes look sooo beautiful! This recipe of yours looks stunning too, Brandi! The almond sauce looks incredible, and I love Buckwheat noodles! I’ve got so much asparagus at home at the moment too – I will definitely be using some to make this!
You are so sweet Harriet, thank you! I really loved taking these photos of her amazing recipes, it really was so much fun! I love Annie and her book so much!!
Congratulations on your recipe being included! How exciting 🙂 I own a few plant-based cookbooks. I would love to own Annie’s! Thanks for the giveaway!
Aww thanks so much Julie, I really appreciate that! xx
I love your recipes!
Good luck to everyone!
I have a couple of Happy Herbivore cookbooks. I would love to add more Vegan cookbooks to my collection.
I own only one vegan cookbook (Thug Kitchen). Only been vegan since January but loving it and always excited to try new recipes!
All of those look great! An Unrefined Vegan really does have a ton of great plant-based recipes to choose from. I’ll be giving these buckwheat noodles a go for sure – love all the veggies!
I own about 15 plant-based cookbooks, all with lovely recipes. I’m always on the look out for new lovely ones and this one fits the bill nicely!!
I’m living abroad right now so an e-book would be awesome. I currently am depending on taking screenshots on my tablet and toting those around with me before I cook anything….haha!