Creamy Cashew Ramen Noodles
Serves 410 mins prep20 mins cook
A delicious bowl of creamy cashew ramen noodles topped with sesame-maple garlic mushrooms, sweet chili shrimp, and kimchi. The broth is made quickly in a blender, and the mushrooms are sautéed until caramelized. This dish is customizable with your choice of protein.
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What you need
Instructions
1: Blend the cashew butter, broth, soy sauce, sriracha, coconut milk, and white miso until smooth. 2: Heat the blended broth mixture in a saucepan over medium heat. 3: Heat coconut oil in a pan over medium-high heat. 4: Add the mixed mushrooms along with salt and pepper, and sauté for 4 minutes. 5: Add broth, coconut aminos, rice vinegar, minced garlic, maple syrup, soy sauce, and sesame oil. Cook for 10-12 minutes until the liquid evaporates and the mushrooms caramelize. 6: Steam the mini shrimp and toss with sweet chili. 7: Serve the ramen noodles topped with the mushrooms, sweet chili shrimp, steamed bok choy, kimchi, sesame seeds, scallions, and lime.View original recipe