Are you ready to tantalize your taste buds with a burst of flavors that will transport you straight to the heart of Asia? Discover the delightful harmony of crunchy cashews, vibrant carrots, and zesty ginger in our Cashew Carrot Ginger Noodles! This quick and easy recipe is not only a feast for the senses but also a nutritious option that can be whipped up in just 25 minutes. Whether you're looking for a satisfying lunch or a light dinner, these noodles promise to deliver a mouthwatering experience that will leave you craving more. Dive into our recipe and unlock the secrets to this delicious dish!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g rice noodles
- 1 cup carrots, julienned
- 1 inch ginger, grated
- 1/2 cup cashews, roasted
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Green onions, for garnish
Instructions
- Begin by gathering all the ingredients: 200g of rice noodles, 1 cup of julienned carrots, 1 inch of grated ginger, 1/2 cup of roasted cashews, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and green onions for garnish.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the rice noodles and cook according to package instructions, usually around 5-7 minutes, until they are tender but still firm to the bite (al dente).
- While the noodles are cooking, prepare the vegetables. Peel and julienne the carrots into thin strips. Grate the ginger using a microplane or fine grater to get a fine texture.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Set aside to drain completely.
- In a large skillet or wok, heat the sesame oil over medium heat. Add the grated ginger and stir-fry for about 30 seconds until fragrant.
- Add the julienned carrots to the skillet and stir-fry for 2-3 minutes until they start to soften but still retain some crunch.
- Next, add the drained rice noodles to the skillet along with the soy sauce. Toss everything together gently using tongs or a spatula, ensuring the noodles are well coated with the sauce and mixed with the vegetables.
- Stir in the roasted cashews, mixing well to distribute them evenly throughout the noodles and vegetables. Cook for an additional 1-2 minutes until everything is heated through.
- Once ready, remove the skillet from heat. Taste and adjust seasoning if necessary, adding more soy sauce if desired.
- To serve, divide the Cashew Carrot Ginger Noodles into two bowls. Garnish with chopped green onions for a fresh touch.
- Enjoy your delicious and nutritious Asian-inspired meal!
Tips
- Prep Ahead: To save time, julienne the carrots and grate the ginger in advance. You can store them in the refrigerator until you're ready to cook.
- Cook Noodles Perfectly: Be sure to cook the rice noodles al dente. They should be tender but still have a slight bite to them, which will prevent them from becoming mushy when mixed with the other ingredients.
- Adjust the Flavor: Feel free to customize the soy sauce to your taste. If you prefer a saltier flavor, add a bit more, or try using low-sodium soy sauce for a healthier option.
- Add Protein: For a heartier meal, consider adding some cooked chicken, shrimp, or tofu to the stir-fry. This will not only enhance the flavor but also increase the nutritional value of your dish.
- Garnish Generously: Don't skimp on the green onions! They add a fresh crunch and a pop of color that elevates the dish. You can also sprinkle some sesame seeds on top for added texture.
- Experiment with Veggies: Feel free to mix in other vegetables like bell peppers, snap peas, or broccoli for added nutrition and color. Just make sure to adjust the cooking time accordingly.
- Serve Fresh: Enjoy these noodles immediately after cooking for the best texture and flavor. Leftovers can be stored in the fridge, but they may lose some of their crunch.
Nutrition Facts
Calories: 438kcal
Carbohydrates: 49g
Protein: 12g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 0mg
