Lime Flavored Rice Noodles with Cashews
Bursting with vibrant flavors, Lime Flavored Rice Noodles with Cashews is a quick and delightful Asian-inspired dish that’s perfect for busy weeknights or an elegant dinner. The tender rice noodles are coated in a tangy lime-soy dressing, balanced with a touch of honey or maple syrup for a subtle sweetness. Toasted cashews add a satisfying crunch, while fragrant garlic, ginger, and scallions bring depth to every bite. A dash of crushed chili flakes adds a hint of heat, making this dish irresistibly bold. Finished with fresh cilantro and sesame oil for aromatic flair, it’s a light, gluten-free option that can be easily made vegan. Ready in just 25 minutes, this flavorful recipe is ideal for those craving a quick yet gourmet-inspired noodle dish.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 whole Lime
- 2 tablespoons Soy sauce
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 tablespoon Sesame oil
- 2 cloves Garlic cloves
- 1 teaspoon Fresh ginger
- 3 stalks Scallions (green onions)
- 0.5 cup Unsalted cashews
- 2 tablespoons Cilantro (optional, for garnish)
- 0.25 teaspoon Crushed red chili flakes
- 0.25 teaspoon Salt
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a large pot. Add the rice noodles and cook them according to the package instructions, usually 4-5 minutes, until just tender. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
In a small bowl, combine the juice of both limes, soy sauce, honey (or maple syrup), and sesame oil. Whisk until well mixed and set aside.
Peel and finely mince the garlic cloves and ginger. Chop the scallions into thin slices, separating the white and green parts. Roughly chop the cashews.
Heat a dry skillet over medium heat and toast the cashews for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil and heat over medium. Sauté the minced garlic, ginger, and white parts of the scallions for 1-2 minutes until aromatic.
Add the cooked rice noodles to the skillet and pour the lime-soy sauce mixture over the top. Toss everything together gently to coat the noodles evenly. Cook for 2-3 minutes until the noodles are warmed through.
Add the toasted cashews, green parts of the scallions, and a pinch of crushed red chili flakes. Toss gently to combine.
Remove the skillet from heat. Taste and adjust seasoning with a pinch of salt, if necessary.
Transfer the noodles to a serving dish. Garnish with chopped cilantro and serve immediately.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 23.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
