10-Minute Chili Almond Butter Noodles
Better than takeout chili noodles infused with ginger, garlic, shallots, and chili! Super creamy, spicy, and ready in just 10 minutes!
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