Rice Noodles With Coconut-cashew Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (14 ounce) can coconut milk
• 1/2 cup water
• 6 slices fresh ginger, sliced about 1/4 inch thick
• 2 tablespoons lime juice
• 2 serrano chilies, cut in half
• 8 cloves garlic, peeled
• 1 teaspoon ground coriander
• 1/2 cup packed fresh cilantro leaves
• 2 tablespoons fresh mint leaves
• 1 teaspoon salt
• 1 tablespoon natural sugar
• 1 cup toasted cashews
• 12 ounces uncooked rice noodles
• 3 green onions, finely minced
• lime wedge
• torn cilantro leaf (optional)
• finely minced green onion (optional)
• minced cashews, lightly toasted (optional)
• shredded coconut, lightly toasted (optional)
• minced cucumber, peeled and seeded,if necessary (optional)

Recipe

• 1 combine the coconut milk and water in a medium-sized saucepan.
• 2 add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
• 3 lower the heat to a simmer, and cook uncovered for 10 minutes.
• 4 remove from the heat and stir in the sugar.
• 5 at this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
• 6 strain the mixture through a fine sieve into a bowl.
• 7 press all the liquid from the garlic, ginger, cilantro, etc.
• 8 ,then discard the solids that remain in the sieve.
• 9 place the cashews in a blender, and then pour in the coconut milk mixture.
• 10 puree until smooth.
• 11 heat a potful of water to a boil.
• 12 add the noodles, and cook them according to the directions on the package.
• 13 drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
• 14 immediately add the minced green onion and all the sauce.
• 15 toss well and enjoy!