cellophane noodles with almond-butter sauce

After we shot the video on how to make almond butter the other day, Danny threw together a quick Asian-flavored sauce with it. He whisked together some of the almond butter, grated ginger, finely chopped garlic, rice wine vinegar, and toasted sesame oil until it dripped off the whisk. Slightly liquidy, still a little thick. He chopped some fresh asparagus, red cabbage, and carrots, then tossed them in the sauce. We had some cellophane noodles in the pantry, so he nestled those into hot water for a few moments until they softened, then slicked them with the almond-butter sauce.

Lunch was lovely that day.

I might have to make more today.

30 comments on “cellophane noodles with almond-butter sauce

  1. Cheryl Lindsey

    Wow. I’m drooling. Somehow my smoothie seems inadequate now. But, I still have the memory of the crepes I made (from your recipe and video) that were wonderful! Will try this recipe next. Thanks for the inspiration, as always 🙂

  2. Trish

    That looks so good! Can’t wait to try it and it’s nice that I don’t have to make any subs…..so unusual for me.

  3. Manders

    This looks AMAZING. I’ve never eaten almond butter, much less as a sauce, but this looks like something to try. (I’ve just discovered 1) my wheat sensitivity [it makes my sinuses and joints achy]) and 2) your website. Hope you don’t mind that I’ve been devouring your archives.)

  4. Irene

    Live the combo of fresh garlic and ginger, and sesame. I make a similar dish (it’s like a Sichuan cold noodle dish, Dan Dan mian). Our kids are nut-allergic and I think I’ve recently developed an intolerance to gluten, so I use sunflower seed butter and brown rice spaghetti. Also, I add some gf soy, broth, brown sugar, and a little sambal oelek (chili paste) for sweet and heat. I could eat this every week!

  5. Zoe

    This is one of my favourite meals. Often I fry cabbage, green onions, garlic and ginger, fish sauce and dried chiles, honey, with peanut or almond or cashew butter at the end. Fresh lime on top. I usually have it with rice vermicelli, or poured over left over rice.

  6. gluten free gift

    I love the ease – and also the vagueness of the recipe for the sauce… a little of this, and a little of that… and those noodles that need a 3 minute soak in hot water are hard to beat when you want some quick comfort. Great post, and a lovely new way to enjoy seasonal veggies. Grazie!!

  7. Roberta

    Is there a recipe for the Asian almond butter sauce? I’m seeing the video on almond butter and the link to cellophane noodles but no sauce recipe. Am I not looking in the right place?

    1. shauna

      Roberta, there’s no recipe here. We just gave you the ingredients and you make up the version you like best!

  8. Rachel

    I don’t know if you’ve seen this great quote by Stephen Colbert, but I thought you would enjoy it:
    “Cynicism masquerades as wisdom, but it is the farthest thing from it. Because cynics don’t learn anything. Because cynicism is a self-imposed blindness, a rejection of the world because we are afraid it will hurt us or disappoint us. Cynics always say no. But saying yes begins things. Saying yes is how things grow. Saying yes leads to knowledge. ‘Yes’ is for young people. So for as long as you have the strength to, say yes.”

  9. Cheryl Boswell

    Cellophane noodles are amazing with a peanut sauce too. I am not 100% gluten free but I would never go back to regular pasta. Those noodles are too good.

  10. Bodi

    I love the simplicity of this dish. And the colours. Definitely the colours!

    Thank-you again for sharing 🙂

  11. Gillian

    am loving what this new house is doing for your food photos – that light is lovely isn’t it? it makes everything even more droolsome [is that a word?!] than your words. no mean feat! 🙂

  12. Nancy

    Our go-to desperation meal: natural peanut butter, sri racha, and oyster sauce thinned with a bit of water, then dumped over whatever stray noodles, protein, and veggies lurk in the fridge. Same basic idea. Yours is much prettier.

  13. Reformed Foodie

    Great post – I just tried Quinoa spaghetti for the first time yesterday (I usually stick to brown rice noodles) and would love to try this cellophane noodles next! Love this recipe and will be trying it very soon:)

    I’m a big fan of your blog!

  14. Irina

    Your post inspired me to finally make some almond-butter sauce! I recently got a jar of almond butter that, sadly, turned out not to be very fresh. I knew it would taste fine in a sauce with the addition of other ingredients but kept forgetting to give it a try. Then your post came along and I could no longer postpone it! My sauce was different – I combined almond butter with soy sauce, sugar, red pepper flakes, and a little water to thin it, and heated everything up in a saucepan until warm – but it was still delicious. Yesterday I used it as a dipping sauce for cubed tofu. Today I plan to cook some rice, lightly stir fry some shredded cabbage, add some more cubed tofu, and pour the almond butter sauce over everything – one of my favorite meals!

  15. Sarah G

    Thanks for the recipes and videos! You two are so funny to watch; a rare treat for me when both my kiddos are sleeping. Question: Why choose the food processor for almond butter? If I put them in my vitamix would I get almond meal/flour instead? How come I can grind the almonds at Whole Foods into fresh almond butter without oil? I could probably look up all this info… but for now I’ll hope you can help. Thanks for all you do!

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