Simple. Quick. Spicy. 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!
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 prepare the sauce. Aromatics like ginger, garlic, green onions, and shallot are sautéed for a couple 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 with 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.
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 not only brings saltiness but also 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!
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.
Let me know in the comments if you try this recipe!
10-Minute Chili Almond Butter Noodles
- 3 ounces dry noodles (linguine, spaghetti, or fettuccine)
- 1 tbsp neutral oil
- 1 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 2 cloves garlic , minced
- 1 shallot , minced
- 2 tbsp chopped green onions
- 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
- 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 about 3 tablespoons of the pasta water.
- Drain your noodles and add them to the sauce. Stir to coat the noodles, divide into serving bowls and add a squeeze of lime. Top with fresh cilantro and serve immediately!