Instructions: 6 SERVINGS DAIRY-FREE

Offer these easy, elegant noodles as an entree, appetizer or a side dish on a multicourse buffet. You can make the spicy almond sauce up to 2 days ahead and chill; bring to room temperature before tossing with noodles.

Bring large pot of lightly salted water to a boil for noodles.

Meanwhile, in large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add almonds and cook, stirring often, until lightly toasted, about 2 minutes. Remove from heat. With slotted spoon, transfer about one-third of toasted almonds to paper towels and reserve for garnish.

In blender or food processor, combine remaining toasted almonds and remaining 2 tablespoons vegetable oil. Pulse on and off until smooth "butter" forms. Add garlic, vinegar, soy sauce, sherry, ginger, chili oil and sugar and blend until smooth. Set almond sauce aside.

Add noodles to boiling water; stir to prevent sticking. Cook noodles until just tender, about 3 minutes for soba noodles and about 10 minutes for spaghetti. Drain; rinse under cold water and drain well.

Spoon noodles onto large serving platter. Spoon almond sauce on top. Garnish with sliced scallions, cucumber sticks, grated carrots and reserved toasted almonds and serve.

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