Our tasters were in shock over how rich and creamy these noodles are! All you could hear in the kitchen was "ummmm, oh my yummmmm!" But don't believe us, try 'em for yourself.
What you need
10-12 ounces brown rice pasta or regular spaghetti, we used (Lundburg
½ cup almond butter (Justin's
¼ cup Tessemae’s Soy Ginger
1 tablespoon red curry paste
1 tablespoon rice vinegar
4 scallions, thinly sliced
1/4 cup torn basil leaves
1 English cucumber, quartered lengthwise, thinly sliced
What to do
- Cook the noodles according to the package instructions, reserve 1/2 cup hot pasta water. Drain and rinse the noodles under cool water until cold.
- In a large bowl whisk together the pasta water, almond butter, Soy Ginger, curry paste, and rice vinegar until very smooth.
- Toss in the noodles, scallions, basil, and cucumbers. Adjust the seasoning as needed with rice vinegar and salt, or even a little more Soy Ginger.