Easy Cashew Ramen
Try this Easy Cashew Ramen recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- snap peas
- 1 tbs sesame oil
- juice of 1 lime
- salt pepper to taste
- 15 oz (400 g) mixed vegetables (i used leek red pepper, white cabbage, green beans, bean sprouts)
- 2 tbs tamari
- 1 large handful of cashews for garnish
- 8 oz (250 g) rice ramen
- 15 oz (400 ml) coconut milk
- 1 tbs red thai paste
- Carbohydrate 3.16585 g
- Cholesterol 0 mg
- Fat 3.43870000684734 g
- Fiber 0.736999978125095 g
- Protein 1.4679 g
- Saturated Fat 0.490455000972322 g
- Serving Size 1 1 Serving (315g)
- Sodium 430.978 mg
- Sugar 2.4288500218749 g
- Trans Fat 0.166365000301282 g
- Calories 47 calories
Wash and chop the vegetables. Heat the sesame oil in sauce pan and add the veggies. Season with salt, pepper, and tamari. Cook for about 10 minutes until the veggies begin to soften. Set aside.Add another splash to a sauce pan and roast the snap peas until they begin to brown. Set aside as well.Now prepare the rice ramen according to the manufacturer's instructions.In the meantime, mix the coconut milk, red Thai paste, and lime juice. You can use this as it is and warm it up by simply mixing with the hot ramen, or slightly heat it up in a sauce pan or in the microwave.Add the ramen to a bowl and distribute the veggies around. Add coconut milk mix, top with roasted snap peas and cashews.
