If you have 10 minutes, then you can make these amazing spicy almond butter noodles! You won’t be able to get over how quickly this comes together.
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If you’re looking for a fast, reliable dinner that hits every time—this is it. My go-to hack? Noodles that cook quickly and Almond butter. (Our easy black bean tacos are another)
As a long-time vegan and a mom always trying to get dinner on the table fast, these almond butter noodles are one of my favorite 10-minute meals. They’re creamy, and comforting all wrapped up in a bowl.
The almond butter sauce comes together in minutes and coats the noodles in the perfect balance of savory, salty, and a little hint of sweetness.
You can keep it super simple and leave as is with just the noodles or toss in whatever veggies or protein you have on hand—it’s one of those recipes that works no matter what’s in the fridge.
Keep reading for my go-to add-ins, tips for getting the sauce just right, and how to make this a hit with the whole family.
Looking for another easy, spicy noodle recipe? Try our 15 minute vegan buffalo mac and cheese.
Jump to:
Why You’ll Love This Recipe
- Flavor – We’re taking something so easy and loading it up with the perfect spices to get bold, delicious flavor
- Meal Prep – This recipe is good in the fridge for up to 5 days, making it a great meal prep option for the whole week
- Quick- By the time the water comes to a boil, you’re halfway done. This recipe is really quick and you’ll love it!
Recipe Ingredients
Gather your ingredients!
Noodles
You want to pick quick cooking noodles to ensure this is done in 10 minutes. Ramen, rice noodles, soba noodles are all examples. We are using squiggly noodles in the photo.
Substitute: While it may take a few minutes longer, any noodle, including gluten free pasta noodles, will work for this recipe.
Almond Butter
This is adding some flavor, some oil, and a ton of creaminess to our sauce quickly!
Substitute: While it will change the flavor, any nut butter or sunbutter can also be used.
Gochugaru
Gochugaru is a delicious, Korean spicy chili powder that has notes of sweetness and smokiness. This is a big flavor addition and giving some heat to our dish.
Substitute: You can swap this for other chili powders or red pepper flakes.
Other Sauce Ingredients
We’ll also need soy sauce, rice vinegar, green onions, sesame oil, garlic powder, and ginger pasta for our recipe.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Add-ins
Feel free to add any cooked vegetables or vegan protein to the dish, noting that you may add time to cooking process if you need to cook anything. Here’s some ideas:
Vegetables: Broccoli, sugar snap peas, mushrooms, carrots, bell peppers, edamame
Protein: Tofu, vegan chicken or beef pieces, chickpeas or other beans/legumes, chopped peanuts on top
Other Vegan Noodle Dishes to Try:
Did you make and love this recipe?
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🥳 Get the Full Recipe
10 Minute Easy Almond Butter Noodles
Ingredients
- 2 packs ramen (or other quick cooking noodles like soba, rice, etc)
- 3 green onions, chopped
- 1 tablespoon gochugaru (sub with chili flakes)
- 2 teaspoons garlic powder
- ½ teaspoon ginger powder
- 3 tablespoons toasted sesame oil
- ¼ cup creamy almond butter (68g)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- Reserved pasta water
Optional Toppings
- Pre-cooked Tofu/Vegetables
- Almonds
- Toasted Sesame Seeds
- Chili Oil/chili crisp
- Spring Onions
Instructions
- Bring a pot of water to a boil. Once boiling, add 2 packs of noodles according to the packaged instructions. Reserve one cup of pasta water when done cooking, then drain your noodles.
- While noodles are boiling, in a small bowl add 3 chopped green onions, 1 tablespoon gochugaru, 2 teaspoon garlic powder, and ½ teaspoon ginger powder. Stir together. Set aside. Then, in a small saucepan, over medium heat, add 3 tablespoon sesame oil and heat until the oil is hot. Remove from heat and pour over seasonings. Careful, it will sizzle. Into the same bowl add ¼ cup almond butter, 3 tablespoon soy sauce, 2 tablespoon rice vinegar and whisk together once more. Add reserved pasta water to thin as desired.
- Once noodles are drained, pour back into the pot with the sauce mixture. Stir until all your noodles are coated.
Notes
Video
Nutrition
Recipe FAQs:
Use a safe for you nut butter or sunbutter and you have a top 9 allergen free recipe. You’ll also want to make sure that you use gluten free noodles. Rice noodles are another noodle that cooks quickly. Lastly, the sesame oil and soy sauce also need to be consider. Use a different neutral oil or something like chili oil, noting the spice. As far as soy sauce, use a safe alternative like tamari, coconut aminos or no soy soy sauce.
This dish should be cooled and stored in an air tight container in the fridge. It is good for 5 days when stored properly.
We wouldn’t recommend freezing this dish; however, the sauce can be made and frozen in an air tight, freezer-safe container for up to 3 months.
Do you suggest adding the tofu to the sauce or air frying it? I can’t wait to make this for my family!
I would season and pan sear or air fry your tofu first
If you need help with pan seared, you can see this post for an idea: https://makeitdairyfree.com/vegan-general-tsos-tofu/
This recipe is EVERRRRYTHING! I have been trying to wean my meat-and-potatoes, (high cholesterol, high A1C & BP) husband off of so much meat. Personally, if I never ate meat again, it wouldn’t bother me one bit. Usually, he’ll say – “this was really good but know what would make it better? MEAT!” This is the FIRST TIME he didn’t say it (P.S. we’re married 43 yrs and this is the 1st)! It wouldn’t have occurred to me to heat the oil and “fry” the other ingredients altho I do make my own chili oil so duh! I think that put it over the top! You’re right – it was “flavor being born!” I LOVE your recipes and they’ve been a great foray into cutting back on unhealthy ingredients without sacrificing flavor. AND – your voice is very soothing! Tx so much for sharing your gifts with everyone!
I’m so happy that this was the experience! It’s such a nice thing I’m sure, especially being married that long. Hope you both continues to enjoy the recipes
I was a bit skeptical about this recipe, but I am so glad I tried it! I used it with cavatappi since it’s all I had. I also used chili flakes instead of the chili powder that was suggested and finished it off with a splash of fresh lime. This recipe slaps, and I’ll be adding this to my weekly lunch prep.
So happy that you loved it!
This. Was. DELICIOUS!
We made the following notable substitutions/choices:
– gochijang because it’s all we could find nearby on short notice (basically gochugaru but as a miso-based paste), so we didn’t need to thin the sauce with any reserved pasta water
– rotini pasta because we had some in the cupboard (I was unsure about this but it worked really well! Cooking it al dente gave the dish a nice firm ‘body’)
– extra-firm tofu, pan-fried in cast iron with a whisper of sesame oil and a roar of seasonings
– panko crumbs sprinkled on top (I forgot to grab sesame seeds…)
– lime!!! This optional topping recommendation is clutch – do not skip it!
Love that you made this work with what you had/could find. The panko is a great idea for the seeds swap
I saw your video in this recipe today, and I had no idea what to make for dinner. I didn’t have all of the ingredients on hand, so I subbed peanut butter for the almond butter, some probably expired soba noodles for the ramen, and gochujang (paste) for the chili powder. Once the water was boiling, the whole thing was in a bowl, ready to eat in 5 mins. My partner and I loved it, and I am definitely making this a weekly meal. Thank you!!
Love that! Laughing about the soba noodles
Delicious! I subscribed wowbutter (soy) because of peanut and tree nut allergies. Turned out great!! Thank you for another awesome recipe!
So happy you enjoyed it!
I couldn’t wait to make this! I was not disappointed! I used red chili flakes as a sub to the gochugaru, and they worked great! I agree that the lime juice elevates this to a whole new level! I did find it just a bit salty, so I might cut back on the soy sauce by a half or quarter tablespoon as a personal preference. Otherwise, it was super easy and super fast to make. Definitely one I’m adding to regular rotation!
Thanks for your feedback! Glad you loved it!