One Pot Spicy Garlic Almond Butter Noodles | Yup, it's Vegan

One Pot Spicy Garlic Almond Butter Noodles

Ridiculously creamy and delicious, one pot almond butter noodles in chili garlic sauce. Easy and flavorful. Everything cooks in one pan, including the noodles, for fast cleanup.

Course dinner, Main Course
Cuisine gluten-free, refined sugar-free, vegan, vegetarian
Keyword one pot almond butter noodles
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Total Yield 4 servings
Calories Per Serving 458 kcal
Author Yup, it's Vegan


  • 1/2 tbsp coconut oil (refined or virgin are both fine)
  • 1/2 red or yellow onion thinly sliced
  • 1/2 head napa cabbage thinly sliced
  • 3 cloves garlic minced
  • 1 Roma tomato diced (or use 1/4 cup diced tomatoes of any variety)
  • 3 cups low-sodium vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 1/2 tbsp rice vinegar preferably unseasoned
  • 2 tbsp chili-garlic paste (or sriracha or other hot sauce) plus more to taste
  • 6 oz brown rice spaghetti
  • 1/4 cup almond butter
  • 1 tsp coconut nectar (or use agave nectar, maple syrup, coconut sugar, etc.)
  • chopped green onions or scallions for serving


  1. In a large saucepan (preferably the largest you have), heat the coconut oil over medium heat. Add the onion with a sprinkle of salt, and stir. Continue to cook, stirring frequently, for about 3-4 minutes or until the onion is translucent. Add the cabbage, another pinch of salt, and continue for 3-5 minutes more, until the onion is softened and the cabbage has started to shrink down.

  2. Add the minced garlic, stir, and cook for 30-60 seconds until fragrant. Add the tomato and stir. Stir in the vegetable broth, soy sauce, rice vinegar, and sriracha, and bring the pot to a boil.

  3. Add the brown rice spaghetti to the pan. (Break the pieces in half if needed so that they aren't sticking out of the pan). Reduce to a gentle but steady simmer; as the noodles soften, stir them in to submerge them completely in the liquid. Cover the pan and cook, stirring frequently - use a pronged utensil of some kind if possible, since the brown rice pasta has a tendency to stick together - until pasta is tender, which will take from 20-30 minutes depending on pan size/shape and exact cooking temperature.

  4. Uncover the pan and stir in the almond butter and coconut nectar. Continue to cook, stirring frequently and making sure to scrape the bottom, until pasta is cooked to desired texture and sauce is thickened. Season to taste with additional soy sauce, chili sauce, salt or acid. Serve hot, garnished with green onions or scallions if desired.

Recipe Notes

LOW-SODIUM INGREDIENTS: Using low-sodium vegetable broth and soy sauce is quite important to get the right flavor and salt balance in this recipe. The last thing you want is to stir these almond butter noodles for 20 minutes and then have them be too salty to eat in the end!

LIQUID AMOUNT: The amount of liquid you need may vary depending on the pan size and shape and on the brand of brown rice noodles that you use. Add more vegetable broth if needed. If the mixture is too soupy, cooked it uncovered for a couple of extra minutes at the end to thicken it.

ADDING VEGETABLES: Stir in sliced veggies like bell peppers, carrot, zucchini, etc. right after adding the garlic.

LEFTOVERS: This meal is definitely best served fresh; the noodles still taste great when reheated but tend to fall apart a little bit after overnight storage. So just keep this in mind. Personally I still really enjoy the leftovers and usually make a double batch of this recipe for lunches.

Nutrition Facts
One Pot Spicy Garlic Almond Butter Noodles
Amount Per Serving (1 fourth recipe)
Calories 458 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Sodium 734mg 31%
Potassium 237mg 7%
Total Carbohydrates 54g 18%
Dietary Fiber 7g 28%
Sugars 8g
Protein 14g 28%
Vitamin A 9%
Vitamin C 46%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.