Cold Almond Noodle Salad

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Serving: 6

Recipe featured in the Living Well Eating Smart newsletter #60 (dated 7/16-9/23/15). Looking for new ways to enjoy your summer-fresh vegetables? Options like asparagus and sugar snap peas are used here, but you can get creative by adding other seasonal veggies you might have on hand like zucchini and green beans.

Photo and recipe courtesy of Almond Board of California. For more almond-inspired recipes, visit their website.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a medium pot of boiling water, cook noodles 3 to 4 minutes or according to package directions. During the last minute of cooking, add asparagus to boiling water.

4. Drain noodles and asparagus in a colander and run under cool water to stop the cooking process.

5. Transfer to a large bowl and add carrots and sugar snap peas.

6. Meanwhile, prepare dressing by combining almond butter, vinegar, soy sauce, honey, garlic, ginger, curry and hot sauce in a small saucepan over medium heat. Whisk and cook until smooth.

7. Drizzle dressing over noodles and vegetables then stir to coat.

8. Cover and refrigerate up to 24 hours or serve warm, if desired.

9. Just before serving, sprinkle with toasted almonds and cilantro.

LWES TIP: To toast almonds, spread on an ungreased baking pan. Place in an oven at 350 degrees Fahrenheit and bake 5-10 minutes or until lightly browned. Stir once or twice during cook time to ensure even browning.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit!