Vegan Asian Sauce and Buckwheat Noodles
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!
Servings: 4
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.