Almond Noodles
  • 1 pound thin spaghetti
  • ⅓ cup almond butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1 tablespoon cider vinegar
  • 1 teaspoon hot sauce
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon minced fresh ginger
  • 4 green onions, thinly sliced
  • ½ cup cilantro leaves
  • ⅓ cup slivered almonds
  • 1 (2-ounce) jar pimiento peppers, drained
  • Cook the pasta in a large pot of salted water according to the package directions.
  1. Meanwhile, place the almond butter, soy sauce, lime juice, water, oil, maple syrup, vinegar, hot sauce, garlic and ginger in a blender and blend for 30 seconds until smooth. Set aside.
  2. Drain the pasta into a serving bowl and add a little more than half of the dressing. Toss to evenly coat and let stand for 5 minutes. Add the onions, cilantro, almonds and peppers. Toss and add the remaining dressing. Toss again and serve warm.
Recipe by The Tennessee Magazine at