Cold Almond Butter Noodles, Our Weeknight Go To

Ingredients

• 60 ml (¼ cup)lime juice
• 1 tablespoontamari
• 1 tablespoonbrown rice vinegar
• 2 tablespoonscreamy almond butter
• 1 teaspoonsriracha or another chilli sauce of your choice
• to tastesea salt
• 1 clovegarlic, minced
• 35 g (¼ cup) and/or 1½ tablespoonscashews, toasted and crushed, and/or toasted sesame seeds
• 1 medium or 2–3 smallcucumber, cut into half or quarter rounds
• 1 handfulbasil leaves, chopped
• 250 g (8.8 oz)black rice noodles, rice noodles or soba noodles

Instructions

1. 1

   Mix the sauce

   In a small bowl, combine the lime juice, tamari, brown rice vinegar, almond butter, sriracha, a pinch of salt and minced garlic. Stir until creamy, taste, then adjust the salt and chilli if needed. Refrigerate the sauce so it cools and thickens.

2. 2

   Prepare the toppings

   If the nuts or seeds have just been toasted and are still hot, let them cool in the refrigerator. Chop the cucumber and basil and put them in the bowl you will use to mix and serve the noodles. Chill the bowl while you cook the noodles.

3. 3

   Cook and cool

   Cook the noodles in well-salted water according to the packet instructions. Rinse them under very cold water. If your tap water is not cold enough, add a few ice cubes to the colander and let them melt completely to cool the noodles.

4. 4

   Toss and serve

   Add the noodles to the serving bowl with the cucumber and basil. Add the sauce and toasted nuts and seeds, then mix thoroughly. Serve straight away; refrigerate any leftovers in an airtight container.

What are cold almond butter noodles?

This is a chilled noodle dish built around a nut-butter sauce, crunchy cucumber and herbs. It draws on the broader tradition of Asian-style cold noodle dishes, while combining ingredients such as almond butter, lime and basil for its own fresh, tangy character.

The sauce is rich and savoury, with lime and vinegar to balance it, while the cucumber and basil keep each mouthful bright. Cooling the sauce, bowl and noodles helps the finished dish feel refreshing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 54g carbs, 10g fat.

Most of the carbohydrates come from the noodles, while the almond butter and optional cashews or sesame seeds contribute much of the fat and some protein. Tamari and added salt account for much of the sodium, which can vary with the noodle choice and how generously you season. Pair a portion with edamame or extra vegetables for a more balanced plate.

The sauce balance

Almond butter: creamy, unsweetened almond butter gives the sauce body and a mellow nutty flavour. Stir it thoroughly with the lime juice and other liquids until no thick pockets remain.

Chilli and salt: sriracha brings heat, while tamari adds savouriness. Taste the sauce before tossing and adjust those seasonings to suit your preference.

Choosing the noodles

Noodle options: black rice noodles, rice noodles and soba are all listed choices, and each gives the dish a slightly different character. Follow the packet directions for whichever type you use, as cooking times vary.

Rinsing: cold water stops the noodles cooking and cools them for the salad-like finish. Drain them well so excess water does not dilute the dressing.

Keep the cucumber crisp

Cut the cucumber into half or quarter rounds, as directed, so it is easy to pick up with the noodles. Chopping the basil just before assembling helps keep its fresh aroma prominent.

Chilled bowl: putting the serving bowl in the refrigerator while the noodles cook helps keep the cucumber and basil cool. Add the noodles only once they have been thoroughly cooled and drained.

Toast and finish

Cashews or sesame: the recipe offers toasted, crushed cashews and/or toasted sesame seeds for a crunchy finish. If they are still warm after toasting, cool them before adding them to the chilled dish.

Final toss: mix the sauce through the noodles thoroughly so it coats them rather than sitting at the bottom of the bowl. Serve as soon as everything is combined.

What to serve alongside

The noodles can be served as a complete light meal on their own, or alongside edamame, a crisp salad or simply steamed greens. These sides add variety without competing with the tangy sauce.

For a more substantial spread, serve with extra cucumber or other crunchy vegetables. Keep any additions separate until serving if you want to preserve their texture.

Recipe notes & tips

• Taste the sauce before chilling it, since the lime and chilli can vary in intensity.
• Chill the sauce while preparing the other ingredients so it has time to thicken.
• Rinse the cooked noodles thoroughly with cold water and drain them well.
• Crush the toasted cashews so their crunch is distributed through the bowl.
• Add the sauce only when you are ready to toss and serve the noodles.

Variations

• Use soba: choose soba noodles for a different flavour and follow the packet cooking instructions.
• Choose black rice noodles: use them for a dark-coloured, striking bowl.
• Add sesame: use toasted sesame seeds in place of or alongside the cashews.
• Adjust the heat: add less sriracha for a milder sauce or more for extra spice.
• Switch the herbs: try another fresh herb if basil is unavailable.

Common mistakes to avoid

• Skipping the taste test: the sauce can need more salt or chilli, so adjust it before chilling.
• Adding warm noodles: they can take the chill out of the other ingredients; cool them under very cold water first.
• Leaving noodles wet: excess rinse water thins the dressing, so drain them thoroughly.
• Using hot toppings: freshly toasted nuts or seeds can warm the dish; cool them before mixing in.
• Tossing too lightly: a quick stir can leave sauce at the bottom, so mix until the noodles are well coated.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days for the best texture. Serve chilled; if the sauce has settled, toss the noodles again before eating.

Frequently asked questions