Tuesday, December 31, 2013

Thai cashew noodles with ginger peanut sauce

  • Rice noodles, cooked
  • 1 red bell pepper, finely chopped
  • 1 cup red cabbage, shredded
  • 1 cup shredded carrots
  • 1/2 cup cilantro, chopped
  • 1/4 cup green onions, thinly sliced
  • 1/2 cup cashews, roughly chopped

  • For the Sauce:
  • 3 Tablespoons peanut butter
  • 1 Tablespoon honey
  • 2 teaspoons ginger, freshly grated
  • 3 Tablespoons soy sauce
  • 1 Tablespoon seasoned rice vinegar
  • 1 teaspoon sesame oil
  • Lime wedges
  1. Add the cooked noodles to a medium mixing bowl. Add the bell pepper, cabbage, carrots, cilantro, green onions, and cashews.
  2. To a small microwave safe bowl, add the peanut butter and honey. Warm them slightly in the microwave to thin, about 15-30 seconds. Stir until smooth and creamy. Add the ginger, soy, vinegar, and sesame oil and mix together until smooth. Add water by the teaspoon to thin, if needed, to achieve a pourable consistency. Pour the sauce over the noodles and vegetables (you may not need all of the sauce, so do it gradually to taste). Toss to coat. Top with additional cashews, green onions, and cilantro prior to serving. Serve with lime wedges and Sriracha sauce on the side. Serve at room temperature or chilled.