
Creamy Cashew Veggie Noodle Bowl
Ingredients
- 1 box brown rice noodles (sub rice noodles)
- 1 1/2 - 2 cups broccoli florets
- 1 1/2 cups shitake mushrooms, sliced
- 1 cup edamame
- 10 bok choy leaves
- 1 cup water
Creamy Cashew Sauce Ingredients
- 2 cans light coconut milk
- 2/3 cup cashew butter (sub almond butter)
- 2/3 cup liquid aminos (sub soy sauce)
- 2/3 cup honey (sub coconut nectar)
- 2 tablespoons miso paste
- 1 teaspoon garlic, minced
Toppings
- green onions
- cashews
- sriracha (optional)
Instructions
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In a large sauce pan or skillet add your broccoli, mushrooms, edamame, bok choy leaves, and water. Cover and heat over medium high heat for 5 minutes. Drain and set aside.
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In a blender combine all cashew sauce ingredients and blend until well incorporated.
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Transfer your sauce to a large pot and heat it over medium-high heat. Add in your noodles and cook for about 6-8 minutes before adding your veggies in and cooking for an additional 2 minutes. Stir occasionally.
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Divide your noodle bowl into smaller bowls, top with cashews, chopped green onions, sriracha (if you want), and EAT UP.
I have a lot of inner turmoil about making Asian dishes. While I LOVE the food and the flavors, I have admittedly very little knowledge about heritage and regionalisms when it comes to Asian food. I would be hard pressed to tell you the difference between a cuisine that came from the north of China versus the south. And I haven’t traveled anywhere near the area. So a little southern girl from Georgia making Asian dishes feels a bit like cultural appropriation. But every once in a while I have to take a step back, forgive myself, and trust that while I don’t have a large cultural context – I do have a great brain for cultivating delicious recipes. So here you have an Asian inspired dish that is packed with some of my favorite flavors in the world. (Seriously, I could DRINK this sauce.)
So now that we my internal cultural angst out of the way, let’s talk about this Creamy Cashew Veggie Noodle Bowl!!! A while ago I made this incredible peanut free “peanut sauce” to dip spring rolls in. When I say incredible, I mean it. It’s only 5 ingredients and you can make it in a blender and you’ll want to die with it in your coffin. (Or something.) Anywhooo, I basically just traded the almond butter in that recipe for some cashew butter, added in some coconut milk and voila! A new noodle bowl sauce was born and it is ready to steal your heart! (Try not to lick the bowl. I dare you.)
The great part about the sauce being largely cashew butter based is that it already has tons of protein and healthy fats in it! So you don’t even need the meats or whatever. A veggie bowl with this sauce is gonna be FILLING. Like, to the brim. Like, to the max. So it’s uber healthy AND filling. AND only takes 20 minutes to make. I call that a win-win-win-win-win-wintimesamillion-win.
danasedibleaffair says
Ahhhh we made this recipe on Monday for dinner and it was SO good. Super cozy and perfect for fall.
Haley says
I’m so so so excited to hear that! I hope it kept you warm! xoxo
Dana says
Just to clarify, do I need to cook the rice noodles separately first (by soaking them in hot water) or will they cook when added to the pot with the sauce? Can’t wait to try this tonight!
Haley says
Hey Dana! Actually if you’re using rice noodles they should cook inside the sauce within the 8ish minutes you’re heating them! If you want to cook them before, I suggest adding them to the sauce later in the process! ENJOY!
jennablandford says
This was SO good! I agree…you could definitely drink this sauce! Loved how quick it was to make as well.
Haley says
I’m still over here trying to bathe in it. haha. I’m overly excited that you loved it! xoxo
Echo says
I got to admit I was a little hesitant at first when my hubby told me this is what he wanted for dinner, I thought for sure my children would hate it they are so picky!… But It was actually very tasty, we subbed soy sauce instead of amino acids
And the recipe turned out really wonderful my children absolutely loved it even my daughter who hates mushrooms!
Thanks for the great recipe!!!!
Haley says
Echo! I’m beyond thrilled that this recipe pleased your family, despite the hesitance. Thanks for trying the recipe and thanks for your sweet words!
Thalia @ butter and brioche says
oh my gosh this looks AMAZING. definitely so creamy and i adore the photos! beautiful! Xx
Haley says
THANK YOU Thalia! That means so much to me. I hope you enjoy the recipe!
Erin says
Well this just looks amazing!! Noodle bowls are my jam. I need to know how I am JUST discovering your blog! Your food is terrific and your pictures are so pretty xx So much love
Haley says
OMG. I’m gonna cry. That’s so so sweet of you, Erin! I hope you enjoy this!
superfitbabe says
Can you make some for me so I can drink the stew?” 😉 This looks SO good!!!
Haley says
hahaha. Right?!? I basically drank spoonfuls of the sauce while I was making it. Wish I could send you some!
Erica says
OMG SAY WHAT THIS LOOKS INCREDIBLE! Those noodles and that sauce, what a perfect combination Haley 🙂
Haley says
Aww thanks, Erica! I’m so so so glad you like it!
Sarah | Well and Full says
Ahh this sauce looks so creamy and dreamy! And I love the plates you photographed it on too 😉
Haley says
Thanks bae! The plates are actually old pie pans I found at an antique shop. SUCH a score! Glad you like it!