Noodles with Almond Sauce Share on Pinterest

Noodles with Almond Sauce

  • 35 minutes
  • 17 ingredients
  • Almonds
  • Easy
  • servings


  • 2 boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 1 package (8 oz) Thai rice noodles
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 small head of purple cabbage, thinly sliced
  • 1/4 jalapeno, thinly sliced with seeds removed
  • 1 carrot, thinly sliced
  • 3/4 cup Diamond of California® Whole Almonds, divided
  • 1/4 cup walnut oil
  • 1 tsp fresh lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1 tsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • diced scallions and cilantro to garnish

The Steps

  1. Heat the olive oil in a pan over high heat. Add the chicken, cooking 2 minutes on each side to brown. Pour ½ cup of water into the pan, reduce the heat to medium and cover. Cook for 10 minutes, or until water is gone.
  2. While the chicken cooks, make the sauce by grinding the remaining almonds in a food processor until smooth and slightly oily (about 10-15 minutes).
  3. Transfer the almonds to a bowl and whisk in the walnut oil, lime juice, honey, salt, rice wine vinegar, soy sauce and toasted sesame oil.
  4. When the chicken is done, use to forks to gently pull it into pieces. If it is still pink on the inside, add ¼ cup of water and return to heat until chicken is cooked through.
  5. Cook the noodles according to package instructions.
  6. Top with remaining almonds, scallions and cilantro before serving

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