Spicy Almond Butter Udon
with Charred Brussels Sprouts
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.
- 7 oz Brussels sprouts
- 4 oz carrot
- 2 scallions
- 7 oz udon noodles
- ¼ cup + 2 tbsp peanuts
- 1 lime
- 1 garlic clove
- 3 tbsp almond butter
- 2 tbsp tamari
- 1 tbsp chili garlic sauce
- 2 tsp maple syrup
- ¼ cup edamame
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- **Allergens: Wheat, Tree Nuts, Soy
- *Not included
- Large nonstick skillet
- Large pot
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.
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.
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.
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.
Add the cooked udon to the skillet, taste and season, and toss to combine. Stir in half the chopped scallion.
Divide spicy almond butter udon between large plates and top with remaining scallion and chopped peanuts. Serve with lime wedges. Dig in!