Rice Noodles With Coconut-Cashew Sauce Recipe

Name: Rice Noodles With Coconut-Cashew Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Combine the coconut milk and water in a medium-sized saucepan.
2
Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
3
Lower the heat to a simmer, and cook uncovered for 10 minutes.
4
Remove from the heat and stir in the sugar.
5
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.
6
Strain the mixture through a fine sieve into a bowl.
7
Press all the liquid from the garlic, ginger, cilantro, etc.
8
,then discard the solids that remain in the sieve.
9
Place the cashews in a blender, and then pour in the coconut milk mixture.
10
Puree until smooth.
11
Heat a potful of water to a boil.
12
Add the noodles, and cook them according to the directions on the package.
13
Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
14
Immediately add the minced green onion and all the sauce.
15
Toss well and enjoy!

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 1/2 cup water, 6 slices fresh ginger, sliced about 1/4 inch thick, 2 tablespoons lime juice, and more.

Yes, Rice Noodles With Coconut-Cashew Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Noodles With Coconut-Cashew Sauce

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