Crunchy Almond Noodle Salad Crunchy Almond Noodle Salad

Author: Canadian Living

Arrange the vegetables on top so they keep crisp and crunchy-fresh until lunchtime.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2007



In large pot of boiling salted water, cook linguine until tender but firm, about 8 minutes. Drain and return to pot.

In small bowl, whisk together almond butter, stock, soy sauce, lime juice, garlic, ginger, salt and pepper; add to noodles and toss well.

Divide between 2 airtight containers. Top each with half each of the carrot, bean sprouts, red pepper, green onions and almonds. (Make-ahead: Refrigerate for up to 24 hours.) Toss to combine.

Nutritional facts Per serving: about

  • Sodium 1326 mg
  • Protein 16 g
  • Calories 502.0
  • Total fat 24 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 61 g


  • Iron 34.0
  • Folate 80.0
  • Calcium 13.0
  • Vitamin A 123.0
  • Vitamin C 65.0
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Crunchy Almond Noodle Salad