+QP +GF
Give me all the noodles! Especially those that are loaded with Asian-inspired flavors, vegetables and the most buttery of all nuts: cashews. If you want to make it even bulkier, add cubes of pan-fried tofu or tempeh to your bowl. —CS
SERVES 2 TO 3
2 tbsp (30 ml) Scallion-Infused Oil divided
1 tbsp (15 ml) shoyu
2 tbsp (30 ml) brine from Miso-Marinated Mushrooms or brown rice vinegar
2 tbsp (32 g) roasted cashew butter
8 oz (227 g) dry glass noodles, cooked according to package directions
1 bell pepper, any color, cored and cut with a mandoline slicer
1 medium carrot, peeled and trimmed, thickly shredded
Scallions from Scallion-Infused Oil
TOPPINGS
Pinch of gochugaru (optional)
Chopped green parts of scallions
Chopped fresh cilantro
Toasted sesame seeds
Place 1 tablespoon (15 ml) of the infused oil in a small bowl, and whisk in the shoyu, brine and cashew butter. Set aside.
Place the remaining 1 tablespoon (15 ml) infused oil in the pot used to cook the noodles. Add the bell pepper and carrot, and stir-fry until just tender but still crisp, about 4 minutes. Add the noodles and use a fork to scoop up half of the cooked scallions from the infused oil. (Let the excess oil drip into the saucepan before adding it to the noodles.) Cook over medium-low heat just to heat through. Remove the stir-fry from the heat and add the sauce. Serve immediately with an extra pinch of gochugaru (if desired), chopped scallion greens, cilantro, sesame seeds and cashews.