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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.

2 2
35 min


  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


  • Large nonstick skillet
  • Blender
  • Large pot


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.

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.

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.

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.

Add the udon

Add the cooked udon to the skillet, taste and season, and toss to combine. Stir in half the chopped scallion.

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!