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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!
Loads of flavor and textures for a satisfying meatless meal!
- 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 1/2 tablespoons white sesame seeds
- 1 1/2 tablespoons black sesame seeds
- 3 tablespoons unseasoned rice vinegar
- 1 cup unsalted roasted cashews
- 1/2 cup cilantro leaves, coarsely chopped
- 1 lime, zested then cut into wedges
- salt to taste
- 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 1/2 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
Adapted from a recipe in Plenty More by Ottolenghi
Happy Monday! Thanks so much for stopping by – hope you have a terrific week.