Vegan Cashew Noodles

Servings: 2 | Vegan, Gluten-Free

Ingredients

• 7 oz. Rice Noodles (flat + wide)
• 2 Carrots, julienned
• 1 cup Snap Peas
• Green Onion, sliced (for topping)

For the sauce

• 3 tbsp Tamari
• 1 tbsp + 1 tsp Natural Peanut Butter
• 1 tbsp Sesame Oil
• 2 tsp Garlic, minced
• 1 tsp Seasame Seeds, toasted
• 1 tsp Maple Syrup
• Juice from ½ Lime
• ½ tsp Red Pepper Flakes
• 1 tsp Lime Zest⠀⠀

Baked Cashews

• 1 cup Organic Raw Cashews
• 1 tbsp Melted Coconut oil
• 1 tbsp Tamari
• 1 Tbsp Sesame Seeds
• ½ tsp Red Pepper Flakes
• Pinch of flaky salt

Directions

• 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;
• 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;
• 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;
• Roughly chop ⅓ of the baked cashews and stir into the noodle mixture. Serve noodles and top with sliced green onion and baked cashews.