I call that a win-win-win-win-win-wintimesamillion-win. A veggie bowl with this sauce is gonna be FILLING. The great part about the sauce being largely cashew butter based is that it already has tons of protein and healthy fats in it! So you don’t even need the meats or whatever. (Or something.) Anywhooo, I basically just traded the almond butter in that recipe for some cashew butter, added in some coconut milk and voila! A new noodle bowl sauce was born and it is ready to steal your heart! (Try not to lick the bowl. It’s only 5 ingredients and you can make it in a blender and you’ll want to die with it in your coffin. Scoop the veggies into a colander and rinse the bowl clean of any sand. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Throw your bok choy into a large bowl with lots of cold water. So now that we my internal cultural angst out of the way, let’s talk about this Creamy Cashew Veggie Noodle Bowl!!! A while ago I made this incredible peanut free “peanut sauce” to dip spring rolls in. When you reach the tough base of the leaf, discard. So here you have an Asian inspired dish that is packed with some of my favorite flavors in the world. But every once in a while I have to take a step back, forgive myself, and trust that while I don’t have a large cultural context – I do have a great brain for cultivating delicious recipes. So a little southern girl from Georgia making Asian dishes feels a bit like cultural appropriation. After about 4 mins, once you have some good colour, turn the halves over and cook for a couple more minutes. Once butter is foaming, add the pak choi, flat side down in the pan. When butter has melted add in the chilli flakes and garlic. Put alarge frying pan on a high heat, add the butter and oil. And I haven’t traveled anywhere near the area. Wash the pak choi and slice in half, lengthways. I would be hard pressed to tell you the difference between a cuisine that came from the north of China versus the south. Whisk in the soy and hoisin sauces, then the garlic. Using a slotted spoon, transfer the nuts to a plate. Make the sauce: in a small bowl or glass measuring cup, use a fork to whisk the stock with 1 tbsp of the cornstarch until no lumps remain. Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute. If cashews are raw: Heat I Tbsp peanut oil in a large skillet. While I LOVE the food and the flavors, I have admittedly very little knowledge about heritage and regionalisms when it comes to Asian food. In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch. I have a lot of inner turmoil about making Asian dishes. Divide your noodle bowl into smaller bowls, top with cashews, chopped green onions, sriracha (if you want), and EAT UP.
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