Spicy Almond Butter Udon with Charred Brussels Sprouts

Spicy Almond Butter Udon

with Charred Brussels Sprouts

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dinner

Smooth almond butter blends up to a deliciously creamy sauce with the help of tart lime juice and sweet maple. The citrusy spiked sauce coats crisp pan seared vegetables over udon; a thick Japanese noodle that can stand up to the toppings.

Family Friendly High-Protein Pasta Hearty Vegetables Side Dish Dinner
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
800
FAT
37g
CARBOHYDRATES
95g
PROTEIN
31g

MAIN INGREDIENTS

  1. 7 oz Brussels sprouts
  2. 4 oz carrot
  3. 2 scallions
  4. 7 oz udon noodles
  5. ¼ cup + 2 tbsp peanuts
  6. 1 lime
  7. 1 garlic clove
  8. 3 tbsp almond butter
  9. 2 tbsp tamari
  10. 1 tbsp chili garlic sauce
  11. 2 tsp maple syrup
  12. ¼ cup edamame
  13. 1 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. **Allergens: Wheat, Tree Nuts, Soy
  16. *Not included

TOOLS

  • Large pot
  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the udon
Rinse and dry the produce. Set a large pot of salted water on to boil. Trim the Brussels sprouts and halve. Peel the carrot and cut into 2 inch long sticks. Thinly slice the scallions. When water comes to a boil, add udon noodles and cook until al dente; about 6 to 8 minutes. Rinse noodles under cold water and toss with 1 tsp vegetable oil.
2
Make the almond butter sauce
In a large nonstick skillet, toast the peanuts over medium-low heat, about 4 to 5 minutes. Cool and roughly chop. Halve the lime. In a blender combine, juice from half of the lime, garlic, almond butter, tamari, as much of the chili garlic sauce as you’d like, maple syrup, and ¼ cup water. Blend on high until smooth. Add half of the peanuts, season with salt and blend once more.
3
Char the brussels
Heat the same skillet over medium high heat with 1 tbsp vegetable oil. Add the Brussels sprouts and cook, shaking the pan often, until charred in places; about 3 to 5 minutes. Add ¼ cup water to create some steam, reduce heat to medium, and continue cooking until sprouts are bright green and just tender, about 3 to 5 minutes more.
4
Get saucy
Add the carrots and continue to cook until tender, about 4 to 6 minutes. Reduce heat again to low, and add edamame, almond butter sauce, and ¼ cup + 2 tbsp water. Toss vegetables to combine, reduce heat, and bring sauce to a simmer.
5
Add the udon
Add the cooked udon to the skillet, taste and season, and toss to combine. Stir in half the chopped scallion.
6
Finish it up
Divide spicy almond butter udon between large plates and top with remaining scallion and chopped peanuts. Serve with lime wedges. Dig in!