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!
Cuisine: Asian, Gluten-free, Vegan
Keyword: almond, buckwheat, Chinese, Chinese garlic sauce, garlic, ginger, noodles, spicy, vegan asian sauce
Author: Annie Olivero
4Tbsp.natural almond butter
1Tbsp.white miso paste
1/4cuprice wine vinegar
1/4tsp.garlic chile paste
Juice of 1 lime
2Tbsp.tamari, soy sauce or liquid aminos
2tsp.pure maple syrup
1Tbsp.fresh ginger, grated or minced
Pinchof ground black pepper
6-ounces (170g)buckwheat noodles (I used brown rice noodles since I couldn't find any)
2cupsasparagus, cut into 1 inch pieces
1small zucchini, cut into 1/4 inch rounds
1/4cupred onion, chopped
1/2cucumber, seeded and chopped
Chopped roasted peanuts
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.