This is one of my go-to vegetarian meals, probably because the almonds and almond butter (one of my addictions) helps me forget the dish is meatless. The combination of textures also helps make this dish satisfying, and the salad keeps well at room temperature, making it perfect for brown-bagging.
Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them.
To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want.
Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you’d like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.
Any leftovers can be refrigerated in an airtight container for up to 3 days.
Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”
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Such an easy, satisfying weeknight recipe. I cooked the noodles and edamame together at the same time, and I used tahini and black sesame seeds, but I will also try it with almond butter and almonds, or peanut butter... I also added fresh grated ginger.
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