Noodles, Nut butter and Nappa Cabbage
“Send noods smothered in nut butter.” Swipe right!
While typically that may sound like it’s NSFW, this dish is perfect to make a little extra so you can bring leftovers to work for a nooner, or you may call it “lunch”. Whatever term you use, not only is this safe for work, but this nutrient dense lunch is better day 2, will have you feeling amazing and charged up for the rest of the work day AND you’ll be the envy of all your co-workers. You can ask @mandycarolineb, for a review, she was the recipient of a bowl of these noods.
While the classic use of nut butter is a PB sandwich (I am not a fan of the J), I love to use nut butters in savory ways. This dressing is quick and easy to whisk together, has good fat, a little protein and can be used on salads, noodles or by the spoonful. I’m not here to judge.
I sauteed a variety of veggies: nappa cabbage, carrots, orange bell pepper, broccoli, mushrooms and for aromatics: garlic, ginger and lemongrass. Nappa cabbage is a bit of an unsung hero. It’s impressive nutrient density profile boasts some fiber, quite a bit of vitamins C and K and our bffs, the electrolytes: calcium, magnesium and potassium.
For the noodles: I used 100% buckwheat soba noodles. Buckwheat is a grain like seed and totally gluten free. They get GUMMY when you cook them. Bring them to a rapid boil, then add a little cold water. Repeat 3x and you should be okay. I neglected to do that when I made these, so I had clumpy noods and no one wants that. They still tasted amazing. When you drain them, put them back into the pot and add a little dressing so it sinks into the warm noods and adds a little more depth and flavor.
🍴¼ cup Almond butter (I used @justins)
🍴2 tbsp Tamari/Coconut Aminos
🍴2 tbsp Toasted Sesame Oil
🍴1 tbsp Rice Vinegar
🍴1 tbsp gluten free Miso
🍴1 tbsp maple syrup
🍴Zest of 1 lime
Put all ingredients in a bowl and whisk together.
What’s your favorite way to use nut butter?