Almond Butter Sesame Noodles

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

Put down the phone. Guilt-free Chinese takeout is being made in-house tonight. You’ll enjoy the familiar flavors of soy, sesame and onion. But instead of the usual peanut sauce, spaghetti-style noodles are tossed with almond butter for a lighter, creamier taste. With a few extra veggies tossed in and a pair of chopsticks, you’ve got dinner in the bag…er, bowl.

Creamy, rich almond butter adds unique flavor and nutritional benefits to these sesame noodles. Click here to order some now.

Serves 4


1 (12 oz.) pkg. spaghetti
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 medium Vidalia onion, sliced
1/4 cup almond butter
1 tsp. sugar
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 garlic clove, minced
1/4 tsp.  red pepper flakes
1/4 tsp. sea salt
1/4 tsp. black pepper


1.  In a large pot, cook spaghetti 4 minutes less than package directions.   Just before the pasta is completely cooked, add bell peppers and onion; cook for another 4 minutes then drain and set aside.

2. In a medium bowl, combine remaining ingredients; mix well to combine. Add cooked spaghetti and vegetables; gently toss to combine.

3. Serve warm.