Peanut Noodles with Crunchy Baked Cashews

A dish that will satisfy all your noodle cravings. These Peanut Noodles with Crunchy Baked Cashews by @healthienut are a must. Check recipe below.

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Serving: 2
Course: Lunch/Dinner
Cuisine: Vegan; 
Level: Medium

 

Ingredients

⠀⠀
Baked cashews

  • 1 cup (158g) raw cashews
  • 1 tbsp each: melted coconut oil, tamari, + sesame seeds
  •  ½ tsp red pepper flakes
  • Pinch of flaky salt

Sauce

  • 3 tbsp tamari
  • 1 tbsp + 1 tsp natural PB
  • 1 tbsp sesame oil
  • 2 tsp minced garlic
  • 1 tsp toasted sesame seeds
  • 1 tsp maple syrup
  • Juice from ½ lime
  • ½ tsp red pepper flakes
  • 1 tsp lime zest⠀⠀

Other⠀

  • 7 oz. rice noodles (flat + wide)
  • 2 carrots, julienned
  • 1 cup snap peas
  • Sliced green onion (for topping)


Instructions

  1. Preheat the oven to 350F. Toss all cashew ingredients together on a baking sheet. Bake for 10 minutes, stirring halfway through, until golden brown and crispy. Set aside;
  2. Whisk together all sauce ingredients (except lemon zest) until creamy. Cook noodles according to the pkg directions. Drain, toss with a drizzle of sesame oil (to prevent sticking), and set aside;
  3. Heat a large skillet with 1 tbsp coconut oil. Cook carrots and snap peas for 4-5 minutes until tender and they take on some color. Add noodles, sauce, and lime zest. Toss well to completely coat noodles and veg in sauce;
  4. Roughly chop ⅓ of the baked cashews and stir into the noodle mixture. Serve noodles and top with sliced green onion and baked cashews.

 

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