This dish came about because I was starving, and craving noodles. I don't normally crave noodles, but I really felt like rice noodles in some kind of Asian style sauce. I didn't feel like Peanut noodles, though I love them, and I suddenly had a simultaneous hankering for Cashews. I didn't really have many fresh veggies on hand, and wanted to keep the dish simple anyway so the preparation would be quick - the faster it's made the faster I eat! - and this is what came about.
Surprisingly this turned out super good, it's got the perfect balance of sweet, salty, spicy, tangy. I also think the cashew butter makes a great stand in for peanut butter, and lends a more mellow, yet complex and nutty flavor to the dish. I also really love the nice bit of crunch in each bite from the red cabbage garnish. I didn't have any cilantro on hand, but I imagine that would make a good garnish too, if you happen to have some. Of course if you want to 'beef' it up, you could also add some cubed baked or fried tofu, or maybe even some tempeh. But I kind of like it exactly as it is, light and easy. Two of my favorite things right now.
Toasted Cashew Noodles
For the Noodles
2 tsp Toasted Sesame Oil
3 Carrots Sliced thin
6 Radishes cut into thin half moons
3 Green Onions sliced (White and green parts separated)
2 Garlic cloves sliced thin
1/4 Cup Cashews
12oz Rice Noodles
1/4 C or less of thin sliced Red Cabbage
For the Sauce
1/4 Cup Creamy Cashew Butter
1/3 - 1/2 Cup Coconut Milk (Depending on how thick you want the sauce)
4 Tbsp Tamari
2 Tbsp Mirin
2 Tbsp Lemon or Lime Juice
2 tsp Cane Sugar
1/2 tsp Ground Ginger
1/4 tsp Smoked Paprika
1/4-1/2 tsp Sriracha or to taste
- Place the noodles in a pot of boiling water and cook for 5 minutes or until they are tender. Drain and set aside.
- Heat the Sesame Oil in a large frying pan. When it's hot add the carrot, and radish. Cook on high for about 5-7 minutes until the veg becomes soft and starts to brown. Add in the white parts of the onions, and the garlic. Lower the heat and sauté for another 3-4 minutes until everything is cooked to your liking.
- Combine all sauce ingredients in a small pot and stir until smooth. Turn the heat on high, and when it begins to simmer whisk it for about a minute. You just want to heat the sauce through long enough for it to smooth out.
- Add the Cooked Noodles to the pan of veg. Pour the sauce over, and mix to combine.
- Divide into bowls, and top with Green onions, and red cabbage.
- In a dry skillet toast the cashews over high heat for 5-8 minutes until they smell nutty and begin to brown.
- Top each bowl with a handful of cashews and enjoy!
