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Note: The toasted cashews need to soak for at least 8 hours, so plan ahead.
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1.
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To make the cream: 2.
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Preheat your oven to 400 F and line a small baking sheet with parchment paper.
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Place the cashews on the baking sheet in a single layer and toast in the oven until golden brown, about 10 minutes.
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Set aside to cool.
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3.
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Once the cashews are cooled, place them in a medium bowl and cover them with water.
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Cover them with plastic wrap and refrigerate for 8 hours.
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4.
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Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor.
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Add the coconut milk and salt and blend until they form a smooth, creamy sauce.
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Depending on the strength of your food processor, this make take a few minutes.
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Cover and refrigerate until ready to use.
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5.
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To make the stir-fry: 6.
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Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes).
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7.
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Place the carrots in a medium, microwave safe bowl, add a little bit of water, cover bowl with plastic wrap and microwave until just fork tender (just about 1-2 minutes).
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Drain the water and set aside.
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8.
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In a large pan, heat 3/4 teaspoons of the coconut oil over medium heat until melted.
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Add in the honey, 3/4 teaspoons of the ginger, salt and the steamed carrots.
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Cook, stirring frequently until the honey has reduced and formed a thick glaze on the carrots.
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Transfer the carrots to a bowl, cover and set aside until ready to use.
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9.
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Into the same pan over medium heat, add in the remaining 3/4 teaspoons of the coconut oil until melted.
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Add in the fresh garlic and remaining 1/2 teaspoon of ginger.
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Cook until lightly golden, just a minute or so.
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10.
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Add in the snap peas and cook, stirring frequently until tender crisp.
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Add in the chopped red cabbage and cook for just a minute more, you want the cabbage to stay crisp.
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11.
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Drain the noodles and add the carrots, peas, cabbage and pineapple chunks.
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Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined.
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Season to taste with a little salt.
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12.
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Divide between two plates, garnish with additional cashews and cilantro and devour.
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Notes: 1.
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The sauce can be prepared a day or two ahead if desired.
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Additionally, you can easily get away with using half the sauce in the recipe, but its always better to have a little extra!
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2.
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I prefer to toast the cashews before making the cream, but its up to you.
