Coconut Cashew Rice Noodles
Admittedly, I have very little time to prepare delicious lunches ahead of time for the work week. This relegates me to the cafeteria at work, or spending more money and time to eat out somewhere, or, *gulp* the dreaded frozen dinner. Are you stuck in the frozen dinner loop? Well, this Asian-inspired dish is not only delicious, but it’s fast (under 10 minutes) and super simple.
Also, it’s versatile, in that it tastes great hot or cold. Don’t have time to heat up your meal? No problem. Eat it cold and it will be just as good and fulfilling. Do you like spicy? Add a thai chili to kick it up a notch. Can’t have or don’t like almond butter? Use cashew butter or other nut butter instead. I haven’t tried sunflower butter, but it might be just as delicious. Are you vegan? Try Chick’n or tofu!
These coconut cashew rice noodles have 8 ingredients:
- Protein (chicken, tofu, or Chick’n)
- Almond butter (or sub any other nut butter)
- Coconut milk (I use So Delicious Culinary Coconut Milk)
- Rice vinegar
- Rice noodles
- Shredded carrots
- Cashews
- Mint sprig
This sauce is creamy AND healthy, filled with healthy fats and protein. Almonds are a super food and boost energy while satisfying hunger, and they are high in protein and fiber. Coconut milk is lactose free (naturally) and is high in many B vitamins and minerals! It would be just as satisfying without any meat or with a meat substitute.
If you try this recipe, let me know by leaving a comment, or take a pic and tag it #refreshingbytes on Instagram! I would LOVE to see your creations!
Coconut Cashew Rice Noodles
This fast and easy Asian-inspired Coconut Cashew Rice Noodle Bowl captures Thai flavors that will fuel you all afternoon, and it's covered with a creamy almond coconut sauce!
Ingredients
- 1 whole cooked chicken breast
- 1 cup rice noodles
Sauce
- 1/4 cup coconut milk So Delicious culinary
- 1 tbsp almond butter sub any nut butter
- 1/2 tsp rice vinegar
Toppings
- 1 sprig mint leaves
- 8 whole cashews
- 1/4 cup shredded carrot
Instructions
-
Cook chicken breast in a saute pan or boil until fully cooked.
-
Meanwhile, boil rice noodles according to package directions. Do not overcook. Drain.
-
Dice chicken and mix into rice noodles with carrots and cashews.
Sauce
-
In a small saucepan, quickly heat coconut milk, almond butter, and rice vinegar, stirring constantly until mixed. Do not overheat - only enough for the mixture to emulsify.
-
Drizzle mixture over rice noodles and serve with mint.
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