Rice Noodles with Coconut-Cashew Sauce
"The cashews make this very rich. Can be addictive. This is an adaption of a Mollie Katzen recipe"
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 1 (14 ounce) can coconut milk
- 1⁄2 cup water
- 6 slices fresh ginger, sliced about 1/4 inch thick
- 2 tablespoons lime juice
- 2 serrano chilies, cut in half
- 8 cloves garlic, peeled
- 1 teaspoon ground coriander
- 1⁄2 cup packed fresh cilantro leaves
- 2 tablespoons fresh mint leaves
- 1 teaspoon salt
- 1 tablespoon natural sugar
- 1 cup toasted cashews
- 12 ounces uncooked rice noodles
- 3 green onions, finely minced
- lime wedge
- torn cilantro leaf (optional)
- finely minced green onion (optional)
- minced cashews, lightly toasted (optional)
- shredded coconut, lightly toasted (optional)
- minced cucumber, peeled and seeded,if necessary (optional)
directions
- Combine the coconut milk and water in a medium-sized saucepan.
- Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
- Lower the heat to a simmer, and cook uncovered for 10 minutes.
- Remove from the heat and stir in the sugar.
- At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
- Strain the mixture through a fine sieve into a bowl.
- Press all the liquid from the garlic, ginger, cilantro, etc.
- ,then discard the solids that remain in the sieve.
- Place the cashews in a blender, and then pour in the coconut milk mixture.
- Puree until smooth.
- Heat a potful of water to a boil.
- Add the noodles, and cook them according to the directions on the package.
- Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
- Immediately add the minced green onion and all the sauce.
- Toss well and enjoy!
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Reviews
-
I'm sorry I have to rate this so low- I had really high hopes for it. But it was just inedible- the flavors were off and tasted bad, and it looked unapetizine as well. I used wide rice noodles because I thought they might hold the sauce better. I followed the recipe exactly. It was just not good- We ate a tiny bit and had to throw the rest out. Sorry- I don't know what went wrong. -
This was tasty and pretty easy to make. I made it for a dinner party, so it had to sit for a couple hours before it made it onto the table. I would suggest serving right away, it wasn't as good after sitting. However, the flavors are great. -
This recipe was very good I will be making it again. I even got my husband to try rice noodles and he loved it. We did add chopped grilled chicken to the noodles and all the side garnishes I highly recomend-they really add good texture. -
I follow this recipe exactly and get tasty results every time. We love this dish in our house. Thanks so much for sharing! -
This turned out pretty good for me. The flavors worked very well together, but in the end, I wasn't very excited about the recipe. I had to leave out the cilantro because my husband hates it, so maybe that was my mistake. Next time, I will add some snow peas to the recipe.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
