Another good one from Half Baked Harvest. I highly recommend her recipes and you can change the serving sizes before you print it.
Ingredients:
1/2 c. raw cashews
1/2 c. plus 1 Tbsp. soy sauce
4 Tbsp. honey
2 Tbsp. rice vinegar
1 Tbsp. creamy peanut butter
1 Tbsp. molasses
1/2 c. plus 1 Tbsp. soy sauce
4 Tbsp. honey
2 Tbsp. rice vinegar
1 Tbsp. creamy peanut butter
1 Tbsp. molasses
2 tsp. sriracha
black pepper
8 oz. ramen noodles, Chinese egg noodles or rice noodles (you can buy ramen noodles separately from the 10 for $1.00 stuff)
2 Tbsp. sesame or olive oil
3 c. mixed stir fry vegetables
2 Tbsp. fresh grated ginger
1-2 Tbsp. garlic chili oil
2 Tbsp. raw sesame seeds
2 green onions, chopped
Instructions:
Preheat the oven to 400. Line a baking sheet with parchment paper. Spread the cashews on the baking sheet and bake for 5 minutes. Add the sriracha, 2 tbsp. soy sauce, 2 tsp. honey, and the sesame seeds. Toss to combine. Bake another 5 minutes, until toasted.
Meanwhile, cook the noodles according to package directions, drain.
To make the sauce: in a jar, whisk together 1/2 c. soy sauce, 3 Tbsp. honey, the rice vinegar, peanut butter, molasses and a big pinch of black pepper.
Heat the sesame oil in a large skillet over medium-high heat. Add the vegetables and stir-fry until softened, about 5 minutes. Stir in the ginger, cook another minute, then pour in the sauce and bring to a boil over medium-high heat. Stir in the noodles and chili garlic oil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles.
Serve the noodles topped with cashews and green onions.
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