Rice Noodles with Coconut Cashew Sauce

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Rice Noodles with Coconut Cashew Sauce

 

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 (Florida Crystals)

1 cup toasted cashews

12 ounces uncooked rice noodles

3 green onions, finely minced

lime wedges

torn cilantro leaves (optional)

finely minced green onions (optional)

minced cashews, lightly toasted (optional)

shredded coconut, lightly toasted (optional)

minced cucumbers, peeled and seeded, if necessary (optional)

 

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. 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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