Rice Noodles with Coconut-Cashew Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The cashews make this very rich. Can be addictive. This is an adaption of a Mollie Katzen recipe 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!
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