Coconut Cashew Rice Noodles

1. 1

   Cook chicken thigh on a saute pan on medium heat for 10 minutes or until cooked thoroughly.

2. 2

   Dice chicken and mix into rice noodles, carrots, and cashews.

3. 3

   In a small saucepan, quickly heat coconut milk, rice vinegar and almond butter, stirring constantly until mixed.

4. 4

   Do not heat too much - only heat enough for the mixture to emulsify.

5. 5

   Drizzle mixture over rice noodle mixture and refrigerate for 10 minutes.

6. 6

   Serve with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.