Amy’s Chinese Noodles and Veggies in Cashew Cream Sauce Recipe

Welcome to a delightful twist on a classic Asian favorite! Amy’s Chinese Noodles and Veggies in Cashew Cream Sauce is a vibrant, nourishing dish that combines the wholesome goodness of fresh vegetables with silky, dreamy cashew cream.

This recipe is perfect for those who crave something both comforting and healthy, with a plant-based sauce that’s rich without any dairy. Whether you’re a seasoned cook or new to Asian-inspired meals, this recipe is straightforward, packed with flavor, and sure to please the whole family.

Imagine tender noodles tossed with crunchy bell peppers, snap peas, and carrots, all coated in a luscious cashew cream sauce that’s subtly nutty and perfectly savory. It’s a fantastic way to enjoy your veggies in a fun and creative way.

Plus, this dish pairs wonderfully with other plant-based meals and can be adapted to suit your taste or what you have on hand!

Why You’ll Love This Recipe

Amy’s Chinese Noodles and Veggies in Cashew Cream Sauce offers a unique fusion of flavors and textures that will elevate your weeknight dinners. The creamy, dairy-free sauce made from cashews adds a luxurious mouthfeel that complements the crisp vegetables and tender noodles.

This recipe is:

• Vegan and gluten-free adaptable — perfect for many dietary needs
• Loaded with fresh vegetables for a nutrient-packed meal
• Simple to prepare with pantry staples and minimal fuss
• Versatile — easy to swap vegetables or add protein like tofu or tempeh
• Ideal for meal prep — it reheats beautifully and keeps well in the fridge

Plus, it’s a wonderful way to introduce creamy sauces without dairy. If you love recipes like this, check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more inspiration!

Ingredients

• 8 oz rice noodles (or any Asian-style noodles)
• 1 cup raw cashews (soaked in hot water for 30 minutes)
• 1 1/2 cups water (for blending cashews)
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 large carrot, julienned or thinly sliced
• 1 small bunch green onions, sliced
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or agave syrup
• Salt and pepper to taste
• Optional garnish: toasted sesame seeds, chopped cilantro, or crushed cashews

Equipment

• Large pot for boiling noodles
• High-speed blender for cashew cream sauce
• Large skillet or wok for sautéing vegetables
• Knife and cutting board
• Colander for draining noodles
• Measuring cups and spoons
• Mixing spoon or spatula

Instructions

1. Prepare the noodles: Cook the rice noodles according to the package instructions. Usually, this involves soaking in hot water or boiling for 4-6 minutes until tender but firm. Drain and set aside.
2. Make the cashew cream sauce: Drain the soaked cashews and add them to your blender along with 1 1/2 cups of fresh water, soy sauce, rice vinegar, maple syrup, garlic, and ginger. Blend on high until the sauce is completely smooth and creamy. Adjust the thickness with more water if needed. Season with salt and pepper to taste.
3. Sauté the vegetables: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper, snap peas, and carrot. Stir-fry for 4-5 minutes until the vegetables are crisp-tender but still vibrant.
4. Combine noodles and veggies: Add the cooked noodles to the skillet with the vegetables. Pour over the cashew cream sauce and gently toss everything together until the noodles and veggies are fully coated.
5. Finish and garnish: Stir in the green onions. Taste and adjust seasoning if necessary. Remove from heat.
6. Serve: Plate the noodles and garnish with toasted sesame seeds, chopped cilantro, or crushed cashews for extra texture and flavor.

Tips & Variations

“For an extra protein boost, toss in some pan-fried tofu cubes or steamed edamame. You can also swap snap peas for broccoli or add mushrooms for more depth.”

Cashew soaking: If you’re short on time, soak cashews in boiling water for 15 minutes, but soaking for 30 minutes or longer yields a creamier sauce.

Gluten-free option: Use tamari instead of soy sauce and ensure your noodles are rice or another gluten-free variety.

Make it spicy: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce for a kick.

For more creative vegetarian dishes, try exploring our Asian Vegan Recipes for Delicious and Healthy Meals to expand your culinary repertoire.

Nutrition Facts

Note: Nutritional values are estimates and may vary based on specific ingredient brands and portion sizes.

Serving Suggestions

This dish is perfectly satisfying on its own, but you can elevate your meal with some complementary sides.

• Serve alongside Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.
• Add a side of steamed dumplings or spring rolls for a fun appetizer.
• Pair with a light cucumber salad tossed in rice vinegar and sesame oil for a refreshing contrast.
• Enjoy with a cup of hot green tea or jasmine tea to complete the Asian-inspired experience.

Looking for more cozy, creamy sauces? The Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is a fantastic resource to expand your sauce repertoire.

Conclusion

Amy’s Chinese Noodles and Veggies in Cashew Cream Sauce is a wonderful way to bring vibrant, healthy ingredients to your table without sacrificing flavor or texture. The creamy cashew sauce adds a luxurious, comforting dimension that transforms simple noodles and vegetables into an indulgent yet wholesome meal.

This recipe is a testament to how plant-based cooking can be both nourishing and exciting. It’s quick enough for busy weeknights, adaptable for your favorite veggies, and perfect for anyone wanting to explore creative, dairy-free alternatives.

We hope this recipe inspires you to enjoy more delicious, healthy meals at home.

Don’t forget to check out our other flavorful recipes, like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, for more inspiration on wholesome, plant-based cooking!

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