Woody loves noodles (we have quite a few different kinds from 99 Ranch), and I wanted to make something Asian inspired for him to eat with them. He’s also technically allergic to peanuts (when he had an allergy test done some years ago, it said he was allergic to Timothy weed and peanuts), though he’s never had any reaction to them that he’s been aware of (I’ve witnessed him eat an entire peanut butter cup with no ill effects). Many Asian recipes use peanut butter to make a nice rich sauce, but since he usually tries to avoid peanuts after he found out about the allergy, I wanted to try making something using almond butter instead. One Google later and I found this recipe, which did the trick nicely.
- 1/2 cup smooth almond butter
- 2 Tbsp. lime juice
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. honey
- 1 Tbsp. rice vinegar
- 2 tsp. chili-garlic sauce, or to taste [we didn’t have this so I used some Aleppo pepper and garlic]
- 1 tsp. minced fresh ginger
- 8 oz. whole-wheat fettuccine
- 12-oz. bag fresh vegetable stir-fry blend, such as carrots, broccoli, snow peas [I just used edamame, carrots, corn, and pre-marinated tofu]
Bring a large pot of lightly salted water to a boil. In a large bowl, whisk together almond butter, lime juice, soy sauce, honey, vinegar, chili-garlic sauce and ginger. Cook pasta in boiling water until not quite tender, about 1 1/2 minutes less than specified by the package directions. Add vegetables and cook until pasta and vegetables are just tender, about another 1 1/2 minutes.
Drain pasta and vegetables, reserving 1/3 cup of the cooking water, and rinse with cool water. Stir the reserved cooking liquid into the almond sauce, then add pasta and vegetables. Toss well to coat. Serve at room temperature or chilled. Serves 6.
–Recipe courtesy austin360.com/Jim Romanoff.
The finished product: