A quick midweek dinner. Cashew butter makes the sauce creamy, with soy, lime, ginger and garlic for a Thai-style flavour.
Ingredients (serves 2 to 3)
- 225g rice noodles
- ¼ cup Organic Raw Cashew Nut Butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey (or maple syrup)
- ½ tsp grated ginger
- 1 garlic clove, minced
- Vegetables of your choice (peppers, carrots, broccoli)
- Chopped coriander and crushed cashews, to garnish
Method
- Cook the noodles as the packet says, then drain.
- Stir-fry the vegetables in a hot pan for a few minutes until tender but still crisp.
- Whisk the cashew butter, soy sauce, lime juice, honey, ginger and garlic with a splash of warm water until smooth.
- Toss the noodles and vegetables in the sauce.
- Top with coriander and crushed cashews.
About the cashew butter
Made from organic raw cashews, stone-ground into a smooth, creamy spread with a naturally sweet, mild and buttery flavour. It stirs into sauces and dressings without splitting, which makes a good base for a noodle sauce.
Contains cashews (tree nuts).
