Created by mealprepgram

Ingredients for 6

• 1/2 cup cashews (we recommend Cajuu Lake Natron Cashews)
• 2 teaspoons sriracha
• 1/2 cup plus 1 tablespoon low sodium soy sauce or tamari
• 4 tablespoons honey (maple or brown sugar, if vegan)
• 2 tablespoons rice vinegar
• 1 tablespoon creamy peanut butter
• 1 tablespoon molasses
• black pepper
• 8 ounces ramen noodles, Chinese egg noodles, or rice noodles
• 2 tablespoons sesame or extra virgin olive oil
• 3 cups mixed stir fry vegetables
• 2 tablespoons fresh grated ginger
• 1-2 tablespoons garlic chili oil
• 2 tablespoons raw sesame seeds
• 2 green onions, chopped

Method

1. Preheat the oven to 400° F. Line a baking sheet with parchment. Spread the cashews out on the baking sheet and bake 5 minutes. Add the sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and the sesame seeds. Toss to combine. Bake another 5 minutes, until toasted.
2. Meanwhile, cook the noodles according to package directions, drain.
3. To make the sauce. In a jar, whisk together 1/2 cup soy sauce. 3 tablespoons honey, the rice vinegar, peanut butter, molasses, and a big pinch of black pepper.
4. 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.
5. Serve the noodles topped with cashews and green onions.

Created by brittandherplate on Instagram!

Recipe

How to make the shortcrust:

• 1.25 cups plain
• 1/4 tsp salt
• 1/2 cup margarine (cold)
• 1/2 cup granulated sugar
• 3 tbsp ice water

How to make the filling:

• 2 ripe avocados
• 3/4 cup coconut yoghurt
• 2 tbsp cornstarch
• 1 lime, zested
• 1 cup lime juice
• 3/4 cup maple syrup
• ⅓ cup coconut milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Topping: any Cajuu Cashews you like!

Method

1. Combine the dry shortcrust ingredients
2. Add the cold butter little by little, mixing with your fingers until it forms crumbs
3. Add the ice water, tablespoon at a time, using a butter knife to combine it in. Stop as soon as a dough is formed. Shape into a ball and refrigerate for at least 20mins
4. Roll dough out and put into a pie dish, cover with baking paper and put in baking beans. Bake for 20 minutes at 220°C until golden brown

Prepare filling:

1. Blend avocado until smooth
2. Add all other ingredients apart from cornstarch and blitz again
3. Finally, blitz in the cornstarch
4. Pour into the pie case and refrigerate for at least 3 hours
5. Top with Cajuu cashews and more coconut yoghurt