Rice Noodles with Almond Sauce and Fried Onions


I have been wanting to make almond sauce for noodle dishes since I cannot eat peanuts.  This almond sauce is a twisted version of the traditional Indonesian peanut sauce.  In Indonesia a root vegetable similar to ginger – galangal is used in preparation of this sauce.  This noodle dish is a twisted version of Thai dish without any added sauce in it.  The aromatic almond sauce gives a rich taste and flavor to this noodle dish.  While making this sauce, I thought this can be even used as a dip for pita chips.  The sauce can be thickened a little more and garnished with finely chopped tomato and cilantro to be used as a dip.  I have to explore more on this regarding other spices to be included for a dip.


For the noodle dish:

  • 4 oz rice noodles
  • 2 medium carrots cut into match sticks
  • 1 cup shredded cabbage
  • 5 oz bean sprouts
  • 2-3 teaspoons cooking oil
  • Salt to taste

For the Almond Sauce:

  • 1 teaspoon cooking oil
  • 2 tablespoons finely chopped onion
  • 1 clove garlic chopped into fine pieces
  • 1/4 inch piece of ginger crushed
  • 1/2 teaspoon cumin seeds crushed
  • 1/2 teaspoon chili powder
  • 2 tablespoons almond butter (crunchy butter)
  • 3/4 teaspoon lemon juice
  • Hot water
  • Salt to taste

To Garnish:

  • 1/2 of small red onion thinly sliced
  • Oil for deep or shallow frying
  • 1 Spring onion cut into 1/4 inch pieces
  • Cilantro leaves chopped
  • Cucumber cut into matchstick pieces


  • Cook noodles according to package directions and drain.  Run over cold water to remove any sticky starch.  Set aside
  • In a large skillet add oil and when hot add carrots and saute in medium-high heat for about 5 minutes.
  • Add shredded cabbage to the skillet and saute for another 5 minutes.
  • Wash and drain bean sprouts well.  Add bean sprouts to the skillet and increase heat to high.  Saute for about 2-3 minutes.  The bean sprouts should still be crunchy and firm.
  • Turn heat to very low and add cooked noodles and mix well.  Season with salt.  Let stand in low flame for a minute.  Turn off the flame and cover and let stand.

To make the sauce:

  • In a small skillet add oil and when hot add garlic and onion and fry until lightly browned.
  • Add crushed cumin, chili powder, and ginger and fry for another minute.
  • Add almond butter and lemon juice and mix well and cook in low flame.
  • The sauce tend to become very thick sticky – to a dough consistency.  In that circumstance add hot water 1 tablespoon at a time and cook on low flame until sauce consistency is reached. (I had to add about 1/4 cup hot water 1 tablespoon at a time).
  • The sauce tend to thicken once cool.  If it gets very thick, just before serving add a little bit of hot water and mix thoroughly.
  • Garnish with chopped cilantro.

To prepare the garnish:

  • Fry the onion until browned and drain on paper towel.  keep it in a warm place so it stays crunchy.  (you can either shallow fry or deep fry.  I deep fried since it gives the fried onion nice and crispy consistency)
  • Split cucumber length wise and remove seeds.  Cut them into matchstick pieces.
  • Chop cilantro into small pieces.  Cut spring onion into about 1/4 inch pieces.

To serve:

  • Add noodles to a plate and sprinkle with sauce.
  • Sprinkle chopped spring onion and cilantro.  Top with fried onion and add the cucumber.
  • Yield: 2 main dish.

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