Creamy Cashew Noodle Recipe

With just the right amount of creaminess from cashew butter, heat from red pepper flakes and carbohydrates from rice noodles, this dish makes a highly comforting lunch or dinnertime meal.

Ingredients

• 1 pound

  linguine rice noodles

• 1 cup

  canned coconut milk

• 1/2 cup

  water

• 3 tablespoons

  agave nectar

• 1/4 cup

  low sodium tamari or gluten-free soy sauce

• 1/2 cup

  cashew butter

• 1/2 teaspoon

  crushed red pepper flakes

• 1 teaspoon

  grated fresh ginger

• 4

  cloves garlic, minced

• 2 tablespoons

  lime juice

• 4

  scallions, thinly sliced

• 1 large

  red bell pepper, diced

• 1/2 cup

  toasted cashews, chopped

• 2 tablespoons

  roughly chopped cilantro

Directions

Cook noodles according to directions on package, drain and transfer back to the pot you cooked them in or a large serving bowl.

While noodles are cooking, combine coconut milk, water, agave nectar, tamari, cashew butter, red pepper flakes, ginger and garlic in a medium saucepan.

Cook sauce over medium high heat, whisking frequently until mixture bubbles and thickens.

Remove from heat and stir lime juice in.

Toss cooked noodles with cashew sauce, sliced scallions, diced red bell pepper, toasted chopped cashews, and cilantro.