Rice Noodles With Coconut Cashew Sauce

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The cashews make this very rich. Can be addictive. This is an adaption of a mollie katzen recipe

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Steps

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Combine the coconut milk and water in a medium-sized saucepan.

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Add the ginger , lime juice , chilies , garlic , coriander , cilantro , mint , and salt , and bring to a boil.

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Lower the heat to a simmer , and cook uncovered for 10 minutes.

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Remove from the heat and stir in the sugar.

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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.

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Strain the mixture through a fine sieve into a bowl.

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Press all the liquid from the garlic , ginger , cilantro , etc.

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, then discard the solids that remain in the sieve.

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Place the cashews in a blender , and then pour in the coconut milk mixture.

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Puree until smooth.

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Heat a potful of water to a boil.

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Add the noodles , and cook them according to the directions on the package.

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Drain the noodles , rinse , and drain again , then transfer to a large , shallow serving bowl.

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Immediately add the minced green onion and all the sauce.

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Toss well and enjoy !.

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Ingredients

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coconut milk, water, fresh ginger, lime juice, serrano chilies, garlic, ground coriander, fresh cilantro leaves, fresh mint leaves, salt, sugar, cashews, rice noodles, green onions, lime wedge, cilantro leaf, green onion, coconut, cucumber