Meatless Monday - Noodles in Creamy Cashew Sauce
Last week's Meatless Monday recipe was long and involved, albeit delicious. Did you try it? You should. Anyway, this week's recipe is just the opposite, it should take about 15 minutes to prepare. That makes it a great weeknight recipe in my mind. Plus it's delicious. It uses Sriracha Sauce which is pretty hot but you can adjust that to your liking.
Ingredients:
Bring a large pot of water to a boil.
In the bowl of a food processor add the cashews, garlic and ginger, process for 3-5 minutes or until the mixture becomes smooth and pasty. The mixture should look similar to peanut butter. Add in the toasted sesame oil, rice wine vinegar, honey, soy sauce, Sriracha (start with 1 tablespoon), lime juice, coconut milk and a pinch of pepper. Process until completely smooth and creamy, about 3-5 minutes. If the sauce needs thinning add a tablespoon more of coconut milk and process until combined. Taste and add more Sriracha if desired.
Drop the noodles in the boiling water and boil according to package directions. Drain well. Place the pasta into a large pasta or serving bowl. Pour all of the cashew sauce over the pasta. Add the carrots and sliced red chile peppers. Toss well. Divide the pasta among bowls and top with cilantro, red chile peppers and greens onions. Sprinkle on some cashews and toasted sesame seeds.
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Noodles in Creamy Cashew Sauce |
Ingredients:
1 1/2 cups roasted cashews, plus more for topping
2 cloves garlic
1 inch knob of fresh ginger
1 tablespoon toasted sesame oil
2 tablespoon rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2-3 tablespoons Sriracha Sauce
2 limes, juiced
1/3 cup canned coconut milk, plus more to thin if desired
1/4 teaspoon pepper
1 carrot, sliced into match sticks
1 red chile, sliced into match sticks. plus more for garish
1/4 cup toasted sesame seeds, for topping
fresh cilantro, for garnish
green onions, chopped, for garnish
1 pound noodles
Instructions:Bring a large pot of water to a boil.
In the bowl of a food processor add the cashews, garlic and ginger, process for 3-5 minutes or until the mixture becomes smooth and pasty. The mixture should look similar to peanut butter. Add in the toasted sesame oil, rice wine vinegar, honey, soy sauce, Sriracha (start with 1 tablespoon), lime juice, coconut milk and a pinch of pepper. Process until completely smooth and creamy, about 3-5 minutes. If the sauce needs thinning add a tablespoon more of coconut milk and process until combined. Taste and add more Sriracha if desired.
Drop the noodles in the boiling water and boil according to package directions. Drain well. Place the pasta into a large pasta or serving bowl. Pour all of the cashew sauce over the pasta. Add the carrots and sliced red chile peppers. Toss well. Divide the pasta among bowls and top with cilantro, red chile peppers and greens onions. Sprinkle on some cashews and toasted sesame seeds.
Check out the gallery page - Future Relics Gallery by Lori Buff
quick and easy right up my alley, never tried Sriracha sauce, hum
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