Asian Lao Gan Ma Noodles
Serves
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
For the sauce:
1 tbsp. tamari
½ tsp. rice wine vinegar
2 tbsp. green onion, minced
1 tsp. root ginger, grated
1 tsp. garlic, minced
1 ½ tbsp. chili paste
1 tsp. sesame oil
1 tbsp. sesame seeds, toasted
1 tbsp. tamari
½ tsp. rice wine vinegar
2 tbsp. green onion, minced
1 tsp. root ginger, grated
1 tsp. garlic, minced
1 ½ tbsp. chili paste
1 tsp. sesame oil
1 tbsp. sesame seeds, toasted
For the noodles:
3 tbsp. olive oil
⅓ cup (45g) cashew nuts
7 oz. (200g) dried rice noodles
2 cups (140g) bok choy, chopped
2 tbsp. cilantro, chopped
3 tbsp. olive oil
⅓ cup (45g) cashew nuts
7 oz. (200g) dried rice noodles
2 cups (140g) bok choy, chopped
2 tbsp. cilantro, chopped
Nutrition
(Per Serving)
Calories
387
Fats
19 g
Protein
4 g
Carbs
49 g
Instructions
- Place all the sauce ingredients into a large bowl and mix to combine.
- Heat the olive oil in a pot over a medium heat, add the cashew nuts and sauté for 5-7 minutes, stirring often. Transfer the cashews into the sauce.
- Cook the rice noodles according to instructions on packaging. Once the rice noodles are a minute away from done, add in the bok choy to blanch, then drain.
- Pour the sauce over the noodles and bok choy and stir to combine. To serve, scatter over some freshly chopped cilantro.