- 1/2 cup cashew butter
- 2/3 cup water
- 4 tablespoons wheat-free soy sauce
- 2 tablespoons sesame oil
- 2 cloves of garlic
- 1 tablespoon fresh ginger
- 2 tablespoons miso paste
- 1-4 Thai peppers (depending on your spice tolerance)
- juice from 1 lime
- 1/4 coarsely chopped cilantro
Toppings & Noodles:
- 1/2 thinly diced red pepper
- 1 tablespoon black sesame seeds
- 1/3 cup cashews
- 1/2 cup organic firm tofu (optional)
- 1 cup diced kale
- 1/4 cup thinly sliced carrot
- 1/4 cup thinly sliced onion
- 1/2 a lime cut into wedges
- 1 package of rice noodles
- 1 tablespoon grapeseed oil
1. Soak the noodles in warm water for about 30-45 minutes. Don’t pre-cook them or else they’ll get soggy once you add them to the hot veggies/sauce.
2. Blend all of the sauce ingredients except for the cilantro until smooth.
3. Mix in coarsely chopped cilantro but save one sprinkle to garnish the dish with at the end.
4. Cook onions, organic tofu, peppers and carrot in grapeseed oil on medium-high heat until the onions get slightly translucent and the tofu gets colored.
5. Add kale and a bit of water (2 tablespoons) to the veggies to steam quickly.
6. Turn heat down to low/simmer until water has evaporated.
7. Add noodles and lightly mix until the sauce covers everything and the noodles have cooked slightly (try one to test it).
8. Put into bowls and top with cilantro, cashews, a squeeze of lime and sesame seeds.
9. If you want more heat, dice a Thai pepper and sprinkle it on top.
10. Eat and enjoy!