Rice Noodles with Coconut-Cashew Sauce

READY IN: 1hr 15mins
Recipe by Carol Bullock

The cashews make this very rich. Can be addictive. This is an adaption of a Mollie Katzen recipe

Top Review by Roosie

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.

Ingredients Nutrition

Directions

  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!

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