A comforting stir-fry featuring cashew butter, whose creaminess coats fresh noodles and crunchy vegetables. A quick, flavorful sauce, easy to double for the whole family.
Recipe: Noodles and Broccoli with Cashew Butter Sauce
Servings: 2 (easily doubled for 4)
Ingredients
- 225 g fresh Shanghai noodles
- Oil (for cooking and for drizzling over noodles)
- 13 g stir-fry spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
- 2 green onions
- 1 bunch Thai basil
- 200 g broccoli florets
- Snow peas (to taste)
- Additional vegetables of choice (red bell peppers, mushrooms, etc.)
- 15 ml ginger paste
- 15 g raw cashew butter
- 15 ml lime ponzu sauce
- 60 ml stir-fry sauce
- 4 tbsp water, divided (2 tbsp for vegetables, 2 tbsp for sauce; double for 4 servings)
- Roasted cashews, for garnish
- Fresh cilantro (optional), for garnish
Preparation
1. Cook the noodles Bring a medium pot of salted water to a boil. Add fresh Shanghai noodles and cook for 5 to 7 minutes, until just al dente (still slightly firm to the bite). Drain, drizzle with a little oil to prevent sticking, then set aside and keep warm.
2. Prepare the vegetables While the noodles are cooking, trim and discard the root ends of the green onions, then thinly slice them, separating the white bulbs from the green tops. Remove Thai basil leaves from stems and tear them with your hands.
3. Prepare the cashew butter mixture In a small bowl, whisk together ginger paste, white green onion bulbs, cashew butter, lime ponzu sauce, stir-fry sauce, and 2 tbsp water (double for 4 servings).
4. Cook vegetables and make the sauce In a skillet, heat a drizzle of oil over medium-high heat. Add broccoli florets (halved if large), snow peas or other vegetables of your choice, and 2 tbsp water (double for 4 servings). Season with half of the spice blend. Cook, partially covered, stirring occasionally, for 2 to 3 minutes, until vegetables have slightly softened.
Add the snap peas and the rest of the spice mixture. Cook uncovered for 3 to 4 minutes, stirring frequently, until vegetables are tender. Add the cashew butter mixture to the skillet and cook for 1 to 2 minutes, stirring frequently, until the sauce has thickened.
5. Assemble In the skillet with the sauce and vegetables, add half of the Thai basil and the noodles. Mix well; season with salt and pepper to taste. Divide among bowls; garnish with the remaining Thai basil, roasted cashews, as many green onion tops as desired, and cilantro to taste. Delicious!
Frequently Asked Questions
Can I substitute cashew butter with another nut butter? Yes. Almond butter or tahini can be used, although the texture and flavor will be slightly different.
What vegetables can be added to this recipe? Broccoli and snow peas form the base, but you can add red bell peppers, mushrooms, or any other vegetable you like to stir-fry.
Is this recipe vegan? Yes, provided you use a stir-fry sauce and ponzu sauce that are free of animal products (check labels).
