Description
A delicious and creamy noodle dish made with cashews and coconut milk, infused with aromatic curry spices.
Ingredients
Scale
- 200g rice noodles
- 1 cup cashews, soaked
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Soak the cashews in water for at least 2 hours, then drain.
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a blender, combine soaked cashews, coconut milk, curry powder, soy sauce, lime juice, garlic, and ginger. Blend until smooth.
- In a large pan, heat olive oil over medium heat. Pour in the cashew-coconut mixture and cook for 5 minutes, stirring occasionally.
- Add the cooked noodles to the pan and toss to coat them in the sauce. Cook for an additional 2-3 minutes.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
- For a spicier version, add red pepper flakes or chopped chili.
- This dish can be made vegan by ensuring the soy sauce is vegan-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Creamy Cashew Coconut Curry Noodles, Vegan Noodles, Coconut Curry, Cashew Sauce