Thai Almond Butter Udon Noodle Bowls

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  • Total Time: 20 mins
  • Hands-on Time: 10 mins
  • Makes: 2-3 servings

This brightly colored, vegetarian lunch bowl comes together quickly and doesn’t skimp on flavor, thanks to spicy-sweet Thai Almond Butter and Frontier Co-op Gochugaru. Tip: if you make ahead for lunch through the week, store sauce, noodles and vegetables separately, and combine just before serving. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)


  • For the sauce:
    4 Tbsp Thai Almond Butter
    2 Tbsp rice wine vinegar
    1 Tbsp sesame oil
    2-3 Tbsp warm water

    For the noodles:
    2 medium carrots, peeled and sliced
    1 cup sliced English cucumber
    1 cup sliced red bell pepper
    2 green onions, green parts chopped
    1 package udon
    1/4 tsp sesame seed
    1/4 tsp gochugaru 


    For the sauce: In a bowl, whisk together almond butter, rice vinegar and sesame oil. Add water 1 tablespoon at a time until you reach a sauce consistency. Set aside. 

    Cook udon according to package instructions. Drain and rinse with cold water, then place in a large bowl. 

    Toss noodles with sauce, then add to individual serving bowls. Top with vegetables, then sprinkle each bowl with sesame seed and gochugaru, to taste. 

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