Rice Noodles with Cashew Sauce and Crunchy Veg
  • Prep time: 20 minutes
  • Calories: 720
This dish is inspired by the Indonesian dish Gado-Gado, a colourful, fresh and flavourful salad. The dressing is usually made with peanuts but here we've used delicious cashews, and bumped up the serving size with silky rice noodles. A year round hit!
  • 180 g of Cashew Unsalted Roasted
  • 1 of Ginger
  • 1 of Red Chili
  • 1 of Garlic Clove
  • 3 Tbsp of Sesame Oil & Soy Sauce
  • 1 of Lime
  • 200 g of Rice Noodles (Pad Thai)
  • 1 of Lebanese Cucumber
  • 4 of Radish
  • 2 of Carrot
  • 2 of Spring Onion
  • 1 Small Bunch of Coriander

Prepare Ingredients:

Peel and roughly chop ginger and garlic. De-seed chili and roughly chop. Slice cucumber in half lengthways and thinly slice on a slight angle. Trim radishes and thinly slice. Peel carrot, slice in half lengthways and slice into half moons on an angle. Trim spring onion and slice. Pick coriander leaves and chop (discarding stems). Boil kettle.

Make Cashew Dressing:

Set aside a handful of cashews for garnish. Place remaining cashews, ginger, chili (to taste), garlic, sesame and soy, lime juice (to taste) and 3-4 Tbsp hot water in a blender or food processor. Puree until smooth and creamy, adding a little more water to thin as needed.

Cook Noodles:

Place noodles in a large heatproof bowl and cover with boiling water. Cover with a lid and allow to sit for 8 minutes or until cooked. Drain. Rinse under cold water, then place in a bowl. Toss with a pinch of salt and a squeeze of lime juice.

Dress Vegetables:

Toss the carrot, radish and cucumber together with the spring onions, most of the chopped coriander (save some for garnish), lime juice (to taste) and a pinch of salt.

You Plate It:

Spread a spoonful of the cashew dressing in each serving bowl. Divide noodles and crunchy vegetables amongst bowls. Top with reserved cashews and coriander and serve with remaining cashew dressing on the side. Enjoy!