Ingredients

• 1 tablespoon fresh ginger, peeled and diced
• 1 clove garlic, peeled and chopped
• 1/4 cup palm sugar or organic brown sugar
• 1/2 teaspoon crushed chili flakes
• 1/2 cup Barney Butter Smooth Almond Butter
• 1/4 cup tamari or soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon rice vinegar
• 3 tablespoons sesame oil, divided
• 1/2-3/4 pound spaghetti-style rice noodles or udon noodles if you don’t need the dish to be gluten-free
• 2 bunches baby bok choy, ends trimmed off and chopped
• 1 bunch scallions or early spring onions (use the green parts in the salad, and garnish with the minced whites, if you like)
• 1 large cucumber, peeled, seeded and julienned
• Minced cilantro to garnish the salad (optional)
• Sriracha sauce for serving (optional)
• 1 tablespoon toasted sesame seeds (optional)

Directions

1. In a food processor or blender, pulse together the ginger, garlic, and sugar. Add the chili flakes, Barney Butter Smooth Almond Butter, tamari, Worcestershire sauce, rice vinegar, 2 tablespoons of the sesame oil, and 1/3 cup water and process again until smooth.
2. Transfer to a smaller bowl and refrigerate the sauce for at least an hour.
3. Cook noodles according to package directions.
4. Toss bok choy into the boiling water with the noodles for the last minute or so of cooking.
5. Drain and rinse with cold water to chill the noodles, then toss with the 1 tablespoon of sesame oil.
6. Mix noodles and blanched bok choy with the chilled sauce (which you can thin with a little boiling water if it’s thickened up after refrigeration), the scallions, and the julienned cucumber.
7. Garnish with cilantro and toasted sesame seeds before serving, and douse with some Sriracha, if desired.