Rice Noodles with Coconut-Cashew Sauce

Recipe by Carol Bullock
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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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