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: 1 hr 15 mins
• 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

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!