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Simple meatless Monday meals are turning in to some of my absolute favorite dishes. Late last summer my husband asked if we could eat fewer meals with red meat and to tell you the truth, I’m really not missing the meat! Especially when there are meals like this to be made!
The book titled Plenty More by Yotam Ottolenghi is one of my favorite go-to cookbooks when I need meatless inspiration. I changed this one up a bit and added cashews, because I just love cashews! I wasn’t sure about the rice noodles because I’ve never cooked with them before, but they are super simple to make and perfectly wonderful to eat.
Sliced green onions and hot peppers are sauteed then tossed with a dressing of rice vinegar and sesame oil. Add blanched edamame, sesame seeds, roasted unsalted cashews, garnish with chopped cilantro and lime zest then toss it all together with rice noodles and a squeeze of lime juice. Dinner is served!
I’m pretty excited about the rice noodles. I thought they would be much more delicate but they hold up well. This recipe is highly adaptable and the author suggests adding crabmeat, but I think shrimp would also work well.
Pin it for later!
Rice Noodles with Edamame and Cashews
Ingredients
- 8 ounces dried wide rice noodles
- 3 tablespoons vegetable oil
- 6-8 green onions cut into diagonal slices
- 3 green chiles seeded and sliced thin
- 8 ounces frozen shelled edamame blanched for 3 minutes and allowed to dry
- 1 tablespoon sesame oil
- 1 ½ tablespoons white sesame seeds
- 1 ½ tablespoons black sesame seeds
- 3 tablespoons unseasoned rice vinegar
- 1 cup unsalted roasted cashews
- ½ cup cilantro leaves coarsely chopped
- 1 lime zested then cut into wedges
- salt to taste
Instructions
- Cook the rice noodles according to the package directions. Rinse under hot water and drain. Add to a large bowl and toss with 1 tablespoon vegetable oil. Set aside.
- In a skillet or wok, heat the remaining 2 tablespoons oil until shimmering over medium-high heat.
- Add the sliced peppers and green onions. Cook stirring constantly about 3 minutes or until the onions just start to soften. Add the blanched edamame and saute for 1 minute. Remove the onion mixture from the heat and add the sesame oil and rice vinegar. Add about ½ teaspoon salt and toss well.
- To serve, pour the onion mixture over the rice noddles, add the cashews, sesame seeds, lime zest and cilantro. Toss lightly and serve with lime wedges. Salt to taste
Recipe Notes
Nutrition
Happy Monday! Thanks so much for stopping by – hope you have a terrific week.
Tricia
Betty
Looks so pretty and fresh- just what I need to brighten up a dreary cold day. 🙂
Tricia Buice
We have had some seriously dreary weather lately – hope you are having a good school year!
sue|theviewfromgreatisland
Tricia this is how I’d love to eat for the rest of my life, your photos are incredible!
Tricia Buice
Amen Sue! Thanks for the sweet words – hope you are having a lovely California week!
Kitchen Belleicious
oh my! I put edamamae in just about anything I can get my hands on but I have never tried it with the delicate texture of rice noodles along with the crunchy cashews. This just looks insanely delicious and the perfect delicious yet light dish
Tricia Buice
I love edamame too – in anything! Chick-peas are also a favorite 🙂 Have a great week Jessica!
Sippitysup
He’s the guy on everyone’s lips. Now if I could just get some of this on mine. GREG
Tricia Buice
Good one Greg! It is tasty 🙂 Have a great week!
Monica
Tricia, this looks sensational! I have got to make this – it actually sounds so easy (I have to admit I usually think of Ottolenghi recipes as a bit complicated for me). Thanks for sharing. And I love cashews, too! It’s another one of my faves because my mom used to make it in stir-fry all the time growing up (and still does). Rice noodles, particularly wide ones, are comfort food for me as well.
Tricia Buice
I really love these rice noodles Monica – can’t wait to try more recipes with them. Hope you had a great weekend. Thanks for stopping by!
Angie@Angie's Recipes
This proves that delicious, healthy food doesn’t have to be complicated. The noodle bowl looks fantastic, Tricia.
Tricia Buice
Angie – You are the expert at healthy and beautiful dishes – each and every one is an inspiration! I wish I could have you cook for me – all the time – haha! Your life long wish I am sure. Have a great week!
Michelle
I’m always looking forward to your posts Tricia! It was great! It looks healthy and all of the ingredients were fresh and clean as well! Good job!
Tricia Buice
That is so sweet Michelle – who would think you could find healthy dishes on a blog with “dessert” in the name?! All about the balance I think 🙂 Thanks for stopping by.
Chris @ The Café Sucré Farine
Looks amazing Tricia, such a beautiful, delicious and healthy combination of colors, textures and flavors!
Tricia Buice
Thanks Chris – your salads are always an inspiration to me – I need more salads in my life! Hope you had a great weekend.
cheri
Hi Tricia, I just love Plenty More, it is such a great cookbook. Have not prepared this recipe yet but you have outdone yourself, love the addition of cashews.
Tricia Buice
Thanks Cheri – hope you love it as much as we did. I adore easy dishes with lots of flavor – so this one will be a repeat at our house. Thanks for stopping by!
tanna
This looks so GOOD and CLEAN and good FOR you, Tricia! I am going to have to give this one a try. I’ve never done rice noodles before! But, hey, I’m game. 😉 I LOVE edamame!! Thank you, Tricia!! blessings ~ tanna
ps – yes, the boot camp I gave myself to blog all 31 days of January is tougher than one might imagine! Ha!
Tricia Buice
Hope you love it Tanna – and don’t get me wrong – we love that you’re posting everyday! Your messages are always uplifting and a blessing. Off to read another one!
Dom
oh this looks so gorgeous!… i love how wonderfully fresh and clean it looks yet really filling. I’ve been eating a lot of meals like this recently (with fish) and i love it. Very pretty to look at too which always helps!
Tricia Buice
I love simple meals and especially those with fish – craving salmon lately – guess I’ll go see what you’ve been up to!
elizabeth | threebeansonastring.com
Ooooh – this looks so simple and delicious. I absolutely love Yotam Ottolenghi. I was just reading some of his recipes for winter-friendly soups in the Guardian this morning and thinking about adapting one for Turkey Meatballs and Kale in Lemon Broth.
Tricia Buice
Lemon broth sounds wonderful! Can’t wait to see this one – thanks Elizabeth!
Beth
I love Ottolenghi, and I’ve just started cooking from Plenty More. Isn’t it great? I remember seeing this recipe and thinking how good it looked. I love that you added cashews, and would probably try it the same way.
Tricia Buice
It is so great Beth! I love the bright fresh flavors in this dish – if you are a fan of sesame and sesame oil you will love it! It is much more filling than I thought – especially with the cashews 🙂