Rice Noodles with Coconut Cashew Sauce
Indulge in a bowl of creamy, plant-based goodness with these Rice Noodles with Coconut Cashew Sauce. This tantalizing recipe combines silky rice noodles with a luscious, dairy-free sauce made from a blend of soaked raw cashews, coconut milk, and tangy lime juice, perfectly balanced with soy sauce and a touch of maple syrup. Sautéed carrots and red bell peppers add vibrant color and a satisfying crunch, while fresh cilantro and green onions bring a burst of freshness. Topped with roasted peanuts or cashews for added texture, this dish is a flavorful fusion of creamy, nutty, and zesty elements. Quick to prepare in just 30 minutes, it's the perfect vegan, gluten-free weeknight dinner that feels indulgent yet wholesome.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 cup Unsweetened coconut milk
- 1 cup Raw cashews
- 0.5 cup Water
- 2 tbsp Soy sauce
- 2 tbsp Lime juice
- 1 tbsp Maple syrup
- 2 Garlic cloves
- 1 tsp Fresh ginger
- 1 tsp Sesame oil
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 2 Green onions, chopped
- 0.25 cup Fresh cilantro, chopped
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.25 cup Roasted peanuts or cashews for garnish
Instructions
Soak the raw cashews in hot water for 10-15 minutes, then drain.
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
In a blender, combine the soaked cashews, coconut milk, water, soy sauce, lime juice, maple syrup, garlic, ginger, and sesame oil. Blend until smooth and creamy. Adjust seasoning if needed.
Heat a large skillet over medium heat. Add a small amount of sesame oil (or neutral cooking oil) and sauté the julienned carrot and sliced red bell pepper for 3-4 minutes until slightly tender but still crisp.
Reduce the heat to low, add the cooked rice noodles and the coconut cashew sauce to the skillet. Toss gently until the noodles are fully coated and warmed through, about 2-3 minutes.
Remove from heat and stir in the chopped green onions and cilantro. Sprinkle with crushed red pepper flakes, if using, for an extra kick.
Divide the noodles into bowls and garnish with roasted peanuts or cashews for added crunch.
Serve immediately and enjoy your creamy, delicious Rice Noodles with Coconut Cashew Sauce!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 499 mg | 11% | |
*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.
