This post may contain affiliate links. Please read our disclosure policy.

10-Minute Chili Almond Butter Noodles

Introducing 10-Minute Chili Almond Butter Noodles! Simple. Quick. Spicy. And ridiculously delicious!

These 10-minute noodles are not fancy but pack a ton of flavor! From smoky Korean chili flakes to garlic, ginger, and almond butter, we’ve got an amazing bowl of noodles that is creamy, nutty, and comforting! Let’s do it!

10-Minute Chili Almond Butter Noodles

First, you want to cook the noodles, since that’s what will take the longest. I went with linguine, but spaghetti or fettuccine will work just as well.

While the noodles are cooking, we prepare the sauce. Aromatics like ginger, garlic, green onions, and shallot are sautéed for a couple of minutes in toasted sesame oil. Next, we add finely diced mushrooms for umami and a meaty texture.

Add Korean chili powder, soy sauce, and maple syrup to balance the spiciness. If you don’t have Korean chili powder on hand, feel free to use ground chili. The flavor will be slightly different, and you will have to decrease the amount, but it will still be delicious.

10-Minute Chili Almond Butter Noodles

For a nutty flavor, I also added almond butter, taking the sauce to another level.

Finally, to dilute the sauce, we will use some of the noodles’ water. Using the noodles’ water brings saltiness and creaminess to the sauce, thanks to the leftover starch from the noodles! It’s almost a secret ingredient!

Toss the noodles with the sauce and serve with a mandatory squeeze of lime to round up the flavors and bring freshness!

10-Minute Chili Almond Butter Noodles

These noodles are smoky, spicy, and so comforting! You can serve these alone or with tofu and vegetables on the side for a complete meal.

Looking for more noodle recipes? Check out these Szechuan Noodles with King Oyster Scallops, Dan Dan Noodles with Tempeh Scramble, or these Sweet & Spicy Korean Noodles!

Let me know in the comments if you try this recipe!

10-Minute Chili Almond Butter Noodles
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Recipe
10-Minute Chili Almond Butter Noodles

10-Minute Chili Almond Butter Noodles

5 from 7 votes
Author: Thomas Pagot
Better than takeout chili noodles infused with ginger, garlic, shallots, and chili! Super creamy, spicy, and ready in just 10 minutes!
Prep Time : 3 minutes
Cook Time : 7 minutes
Total Time : 10 minutes
Servings 2 servings
Calories 388 kcal

Ingredients
 

  • 3 ounces dry noodles linguine, spaghetti, or fettuccine
  • 1 tbsp neutral oil
  • 1 tbsp sesame oil toasted
  • 1 tbsp ginger minced
  • 2 cloves garlic minced
  • 1 shallot minced
  • 2 tbsp green onions chopped
  • 1 tbsp korean chili flakes adjust to taste
  • 2-3 cremini mushrooms finely diced
  • 2 tsp soy sauce
  • 1 tsp maple syrup
  • 2 tbsp almond butter
  • 1 tbsp lime juice
  • fresh cilantro for topping

Instructions
 

  • Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook according to the package instructions (make sure to save some of the pasta water). In the meantime, prepare the sauce.
  • Heat the oil and toasted sesame oil in a medium saucepan. Once hot, add the minced ginger, garlic, and shallot. Cook for about 2 minutes. Next, add the green onions and cook for one more minute.
  • Add the Korean chili flakes, diced mushrooms, soy sauce, and maple syrup. Cook for another 3-5 minutes, or until the mushrooms are cooked. Turn off the heat, stir in the almond butter, and add about 3 tablespoons of the pasta water.
  • Drain your noodles and add them to the sauce. Stir to coat the noodles, divide them into serving bowls, and add a squeeze of lime. Top with fresh cilantro, and serve immediately!

Nutrition

Serving: 1 serving | Calories: 388 kcal | Carbohydrates: 40.3 g | Protein: 10.9 g | Fat: 23.2 g | Fiber: 2.4 g | Sugar: 3.4 g
Course : Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Subscribe
Notify of
Did you make this recipe? Rate it!




13 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

5 stars
Thomas I’ve made three of ur recipes (so far) the blueberry tart the glazed donuts and the chili almond noodles.
They were all easy to prepare and absolutely delicious
simply put
You are Plant Based God sent !

5 stars
I have to try this! This is right up my alley, pasta, chilli and almond butter. What a perfect combo!

5 stars
I made it a CPL days after my first rating….
And I wanted to add this recipe slammed itself into into our recipe rotation.

5 stars
Love your blog Thomas, I made this for myself and a friend last night. It was sensational. Thank you

5 stars
absolutely delicious and so easy to make! Thank you, Thoms 🙂

5 stars
Delicious! And so simple. Thanks!

5 stars
This was unbelievably delicious. I thought this was one serving though, whoops. Worth every calorie.