My favourite noodles with savoury SunButter

[donotprint] The simplicity of a good noodle bowl never fails to impress…the key components being your favourite noodles, veggies and a little extra protein, generously drizzled with your favourite sauce…namely something of the nut/seed butter variety!

If you’re a regular visitor you’ll know that I’ve quite the affinity/addiction to SunButter…it’s pretty much the best nut/seed butter on the planet and I make my way through a jar every two weeks (on top of the intermittent cashew, peanut butter and almond butter in order to make it last that bit longer!)

It’s healthy flavourful fast food at it’s best…I know I say it a lot but it really doesn’t get a whole lot easier than this!

You get your favourite noodles, mine are brown rice udon noodles…thick and a little chewy, I find them incredibly satisfying! Then you pick your favourite veggies or whatever you have at hand… I treated myself to some shitake mushrooms from The Happy Pear and paired them with red pepper and broccoli; a delicious trio of colours flavours and textures!

Next up your extra hit of protein…be it a meat or veggies source, my favourites being tempeh and tofu when it comes to noodle bowls. Tofu was the star of the show this time round!

The most important part is next…the sauce! You could go peanut butter but I switched it up a little having been inspired by Kath Eats post a couple of weeks ago…what better way to incorporate yet more SunButter in to my life Smile

A thick creamy sauce that is truly lip smacking good. I can see that jar every two weeks getting used up a hell of a lot quicker – especially as I have some SunButter baking planned this week too! Seriously can’t get enough of the stuff.

The noodle bowl comes together in 10 minutes; none of this 15 or 20 minute meals malarkey that inevitably leaves you with at least 30 minutes of subsequent cleaning up and a whole lot of sweat to wipe from your brow! i just can’t be having it! When your tired and hungry and in need of something not just healthy but that tastes incredible too this is were it’s at.

Sprinkled with some toasted sunflower seeds the bowl of goodness was complete. A little toasting makes all the difference; the scent of toasted sunflower seeds just can’t be beaten! Definitely one of those meals that you can’t wait to dig in to and luckily enough you don’t have to wait too long for it to be ready. Use leftover tofu or your protein of choice if you have it, whip up more of the sauce and keep it in the fridge for whenever you fancy it; not that it’s likely to last all that long but for handiness sake.

My little trick for serving is to add have the sauce to the bowl before you throw in your veggies and noodles which means you’re always left with sauce right until the end!

What’s your favourite type of noodle and sauce combination? [donotprint]

SunButter Udon Noodle Bowl (inspired and adapted from Kath Eats)

[print_link]

Servings – 1

Preparation Time – 5 minutes

Cooking Time – 10 minutes

Ingredients

Noodle Bowl

  • 60g (2oz) brown rice udon noodles
  • 1/2 cup broccoli roughly chopped
  • 2 tsp liquid aminos
  • 1/2 cup shitake mushrooms
  • 1/2 a medium red bell pepper sliced
  • 100g (3.5oz) firm tofu
  • 1/2 tsp coconut oil
  • 1/2 tbsp toasted sunflower seeds
  • Fresh coriander to garnish

SunButter Sauce

  • 2 heaped tbsp SunButter
  • 3-4 tbsp water
  • 1/2 tsp coconut sugar
  • 1/2 tbsp soy sauce/Bragg’s liquid aminos
  • 1/2 a small clove of roasted garlic (I roast whole bulbs at a time and then keep the cloves on hand – roast for 30 minutes at 180C (350F)
  • Pinch of chili powder

Directions

  1. Cover udon noodles with boiling water and cook for 5-8 minutes or according to packet instructions.
  2. Meanwhile slice tofu in to mini triangles or cubs and sauté in a pan with a little coconut (about 1/2 a tsp). Cook on each side until browned (approx. 4 minutes each side).
  3. Sauté red pepper alongside the tofu, adding in the broccoli and shitake mushrooms for about 5 minutes. Add in liquid aminos or soy sauce as they’re just cooked.
  4. Place all ingredient for the sauce in a pot whisking together and heating through.
  5. Serve noodles in a bowl along side veggies and tofu sprinkled with toasted sunflower seeds and drizzled with as much or a as little of the sauce as you fancy. I always place a bit in the end of the bowl before adding in the noodles to ensure I have some saved for the end!
  6. Garnish with fresh coriander if desired.

You may also like

3 Comments

  1. This looks amazing Michelle! I am pinning it to try it soon with some zucchini noodles. Actually it reminds me a bit of a delicious cilantro-peanut sauce my mother’s friend makes. By the way what exactly is Udon?
    Also, if you really love SunButter so much you should try making your own; people often say homemade nutbutter is second to none, plus it’s a lot cheaper!

    1. Some homemade nut butters are amazing but nothing beats SunButter…it’s the only brand of sunflower seed butter I like. It’s like thick caramel! You’d never get it as creamy 🙂 Udon are a thick chewy soft noodle usually made from wheat but I managed to find spelt ones!

  2. i will have to try brown rice udon noodles. i tried making my own sunbutter, i was hoping it’d turn out better. i’m slowly making my way through it though…