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10-Minute Chili Almond Butter Noodles

10-Minute Chili Almond Butter Noodles

Full of Plants
Better than takeout chili noodles infused with ginger, garlic, shallots, and chili! Super creamy, spicy, and ready in just 10 minutes!
5 from 6 votes
Course Main Course
Cuisine Asian
Servings 2
Calories 388 kcal


  • 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!


Serving: 1 servingCalories: 388 kcalCarbohydrates: 40.3 gProtein: 10.9 gFat: 23.2 gFiber: 2.4 gSugar: 3.4 g
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