Buckwheat Noodles with Spicy Almond Sauce

Bowl of Noodles

All you big-hearted bloggers totally embraced the idea of adding Jason to the Potluck roster and since SO many of you also said – the more the merrier!  – I added Lindsay of Lindsay is Vegan as well!  Please welcome Lindsay into the fold.  Unfortunately, Tiffany at Live. Learn. Love. Eat. has had to back out.  I’m really bummed about this because I know she would have contributed something really delicious and I adore her blog.  But all of us wrestle with time issues and family/work/other obligations so I totally understand.  I hope Tiffany will join us for the next one.  So: again, make sure you keep an eye on that participant list (I’ve updated it on the VVP Page and it’s right at the top now) and make sure you’ve got your links updated.  Thanks to all of you for commenting and for welcoming Jason.

From peanut butter yesterday to almond butter today.  This is one of those classic recipes where you can mix it up – throw in whatever goodies you have on hand in the refrigerator – and have yourself a feast.  I find pasta dishes to be especially satisfying and buckwheat noodles are one of my favorite kinds of pasta.  The almond sauce is creamy and tangy and mixes perfectly with the unique, nutty flavor of the buckwheat.  Make the sauce and prep the veggies ahead of time so all you have to is boil the noodles and ladle into bowls.  Substitute peanut butter if you don’t have almond butter.

Buckwheat Noodles with Spicy Almond Sauce
Serves 4-6

Sauce:
4 tbsp. almond butter
1 tbsp. white miso
1/4 cup vegetable broth
1/4 cup rice wine vinegar
1/4 tsp. garlic chile sauce
juice of 1 lime
2 tbsp. soy sauce
2 tsp. agave nectar
1 tbsp. fresh ginger, microplaned or finely minced
3 cloves garlic
pinch of ground black pepper

Noodles:
A big handful of cooked buckwheat noodles
2 cups asparagus, cut into 1″ pieces, lightly steamed or raw
2 cups snow peas, lightly steamed or raw
1/4 cup red onion, chopped
1 cup grated carrots
1 zucchini, grated
1/2 cucumber, seeded and chopped
fresh cilantro
fresh mint
chopped, roasted peanuts
tomato chunks

Place all of the sauce ingredients in a blender and puree until smooth.  If desired, thin out with more vegetable broth or water.

Combine sauce with noodles and veggies and top with cilantro, mint, roasted peanuts and tomato chunks, if desired.

Almond Sauce

44 thoughts on “Buckwheat Noodles with Spicy Almond Sauce

  1. Barb

    Thank YOU for organizing everything! I can’t wait to see all the amazing recipes 🙂

    This sauce looks fabulous, by the way!

    Reply
  2. trueindigo

    Very nice combo with noodles! I did a “throw in whatever goodies you have on hand in the refrigerator” quinoa tabouli yesterday, not too bad!

    Reply
  3. Brittany

    I just saw buckwheat noodles (and green tea noodles) at the store a week ago and tried to figure out what to make with them, once again..you have solved my dilemmas! This looks so good.

    Reply
  4. Somer

    Can’t wait to see how the potluck is going to go down! I am still in awe of you for arranging it. So awesome! And those noodles look amazing, my almond/peanut sauce needed refiguring – I think yours has the secret missing ingredients 😉 Thanks Annie!

    Reply
      1. Somer

        It’s totally going to be fine!!! You have laid all the groundwork, everyone just needs ‘show up’ 😉 Sending some calm your way via lavender. Ha Ha!

    1. An Unrefined Vegan

      Girl, maybe I should’ve sent you a FOOD package instead! Oh, hey – I found a bread machine recipe book I’d forgotten about! I’ll send it to you. Also has generic instructions on how to use a bread machine!

      Reply
      1. vegancharlie

        yayy!! because my idea of figuring things out is by pushing a bunch of buttons until i get just the right combination which means that i probably would have butchered a loaf…or 5 lol. tyyy 😀 <3 I promise im not starving im just adjusting to being back at home haha

  5. keepinitkind

    That sauce looks just to-die-for! I want to put it on everything- not just buckwheat noodles (but I want it on that too!). I like all the veggies added in as well. Great recipe!

    Reply
  6. emmycooks

    I love soba noodles every which way, and can’t wait to try this almond sauce–my peanut sauce has also been in need of tweaking so this sounds like a great alternative!

    Reply
  7. tinykitchenstories

    I have made two vegan dishes already this week, but it looks like another is in order. Plus, we need to invite a friend over, a vegetarian, before he moves to Ecuador! Perfect recipe!

    Reply
    1. An Unrefined Vegan

      It seems like everyone is excited for the event. I’m planning on getting real comfy on Saturday and strolling through all of the blogs – with that Print button ready ;-)!

      Reply
  8. vegansparkles

    How you manage to cook, blog, read other blogs, AND organise a massive on-line event is beyond me! You are an inspiration, Annie, and this looks delicious! om nom nom

    Reply
  9. Lou

    Oh sweet almond butter, how I love you 🙂 Looks great… I love this type of dish. So excited about the pot luck!

    Reply
  10. Averil

    What amazing looking dish. Love the almond sauce recipe and the combination of buckwheat noodles, and all those veggies especially the asparagus and the snowpeas which I can almost taste 🙂 you can’t get any better. Oh what am I saying… You can and You Do! Go Girl! 🙂

    Reply
  11. Pingback: Buckwheat Soba Salad with Spicy Almond Sauce « emmycooks

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