"Its Cold Out" Veggie Almond Noodles

"Its Cold Out" Veggie Almond Noodles


I made my version of Lo mein for dinner - vegetarian, grain-free, and so good. A great dish for cold days when you want something hearty and satisfying. Serves 2 with leftovers. 


Veggie Noodles:
2 (8oz) boxes grain-free spaghetti (I like Jovial), cooked according to package
2 Tbsp olive oil 
2 garlic cloves, minced
1 cup frozen okra, defrosted
2 cups purple cabbage, sliced 
2 cups red pepper, sliced
2 cups organic baby spinach 
½ cup cilantro, coarsely chopped

Almond Sauce:
½ cup almond butter (I like Artisana
1 tsp ginger, grated 
1 tsp garlic, minced
4 Tbsp coconut aminos
2 tsp sriracha (I like YellowBird)
3 Tbsp rice vinegar 
1 Tbsp toasted sesame oil
1 Tbsp maple syrup 
¼ cup water
JF Spicy Salt, to taste 


Black & white toasted sesame seeds
Dried garlic
Green onion, sliced on the diagonal 
Cilantro, coarsely chopped
JF Spicy Salt


Almond Sauce
In a medium-sized bowl, whisk together all of the ingredients for the sauce until smooth. Adjust seasoning to taste. 


Veggie Noodles
Cook your pasta according to the box, being sure to stir continuously. When it’s ready, drain and rinse off any residual starch. 


In a large pan warm the olive oil and garlic over medium heat. Add the okra, let it cook for a minute before adding the purple cabbage, red pepper, spinach, and cilantro. Sauté everything together, allowing it to shrink and become tender.  


While still over the heat, add a small amount of the almond sauce to your vegetables, coat them well. Add slightly over half of your pasta and then the remainder of your sauce, toss gently to combine.


Plate and top with toasted sesame seeds, dried garlic, green onion, cilantro, extra sriracha, and JF Spicy Salt. Enjoy!