So it seems that I have taken a respite from posting on my blog. I actually did make a pretty amazing meal on Wednesday but never blogged about it. So I’ll recap it for you now. This recipe was inspired my Molly Katzen’s rice noodles with cashew coconut sauce. I ❤ cashews and coconut milk, so I knew I had to give it a try. I don’t normally cook a lot of pasta, but I’ve been craving Thai-style noodles lately, so I knew I had to give it a try.
Rice Noodles with Cashew Coconut Sauce — adapted from Molly Katzen’s Vegetable Heaven with a little extra SNS (Shattered Not Shaken) flava’.
Serves 4 to 6
1 14-oz. can coconut milk (I used full fat, which was sooooo rich and creamy)
1/2 c. water
6 slices fresh ginger (1/4-in. thick) (I grated the ginger)
2 T. fresh lime juice
a few shakes of red pepper flakes
6 large cloves garlic, peeled
1 t. ground coriander seeds
1/2 cup fresh cilantro leaves
2 T. fresh mint leaves
1 t. salt
1 T. sugar or honey
1 c. toasted cashews
12 oz. uncooked rice noodles
3 green onions, finely minced
added veggies – I used — 1 zucchini, 1/2 red bell pepper, 1/2 cup frozen peas, 2 cups cabbage, one carrot
3 pieces of frozen Trader Joe’s chicken breast, cooked
tofu – fried in oil and coated with tapioca flour and garlic powder
Combine the coconut milk and water in a medium saucepan. Add ginger, garlic, lime juice, chilies, coriander, cilantro, mint, and salt. Bring mixture to a boil.
Lower heat to low and simmer for ten minutes. Take off the heat and add sugar or honey. At this point, you can let the sauce steep for a few hours or overnight, or you can proceed with the recipe right away. I let it set for about three hours.
Strain the mixture through a fine sieve into a measuring cup with spout. Press all of the liquid out of the solid ingredients. Discard solids and remove sieve.
Place the sauce with 1/2 of the cashews in a blender and puree until smooth.
With the other half, toast with grated coconut for a delicious topping!
Bring a large pot of water to a rapid boil. Add noodles and cook according to package directions. Drain the noodles.
In a wok, add olive oil, veggies, and chicken, and cook on high for a few minutes. Add the sauce, noodles, and tofu and cook another minute.
Serve!
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