When I have leftover plain spaghetti noodles in the fridge, I'll often turn them into a quick Asian-inspired meal for the next go 'round. I don't really have a recipe for this kind of meal because it all comes together based on what is hanging around in my fridge, what I'm in the mood for and how creative I'm feeling at the moment. This time I just nuked some sliced yellow squash, mushrooms, onions and cubed tofu. I mixed up a quick and simple 'sauce' from a big spoonful of almond butter, a pinch of Chinese 5-Spice, a dash of Tabasco sauce and a little Bragg's Amino Acids (my stand-in for soy sauce). I tossed the sauce with the reheated noodles, threw in the veggies and tossed again. I topped it all off with some chopped fresh cilantro, crushed red pepper flakes and a handful of toasted sliced almonds. Spicy Almond Noodles = Yummy for my tummy! This makes a super simple meal for a Meatless Monday, or for any day of the week. Who says leftovers are boring? Certainly not me!! :)
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