Asian Noodle Bowl with Spicy Almond Sauce

Ingredients

Serves: 6

• 1/4 cup sliced almonds
• 3/4 pound whole-wheat spaghetti
• 1/2 head broccoli (about 3/4 pound), tops cut into florets, stems peeled and sliced thinly
• 2 cups (about 4 ounces) snow peas, trimmed
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 cup unsalted almond butter
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon chili-garlic sauce (e.g., Sriracha)
• 1 scallion, green part only (about 3 tablespoons), sliced

Preparation

1. Bring a large pot of water to a boil.
2. Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden, about 3 minutes.
3. Cook the spaghetti according to package directions. Three minutes before it's done, add the broccoli to the pot. One minute before it's done, add the snow peas and red bell pepper.
4. While pasta cooks, whisk together almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce, and 3 tablespoons of boiling pasta water in a large bowl until smooth.
5. Drain the noodles and vegetables, return them to the pot, pour in the sauce, and toss to coat evenly.
6. Serve immediately, garnished with toasted almonds and sliced scallion greens.