Get dinner on the table in under 20 minutes with this Honey Cashew Noodles recipe! Raw honey, roasted cashews, and brown rice noodles make the easiest and tastiest noodles you’ve ever had!
As gluten-free people, sometimes all we crave are noodles. Noodles make up so many of our favorite foods, from stir fry, to bolognese, to stroganoff. Some of us would have noodles every day of the week if we could!
Make your weeknight meal a special one with Honey Cashew Noodles, a sweet and tart noodle dish using brown rice noodles, roasted cashews, and a tangy sauce. Even better – you can add any vegetables you like (or not) in this meal!
What Noodles are Best?
There are so many gluten-free noodles now available at supermarkets worldwide. Many are made with rice flour, chickpeas, lentils, and other gluten-free grains. Any noodle dish can now be made gluten-free!
For stir-fry-inspired dishes, I love to use long brown rice noodles. Brown rice is a whole grain that we need in our diet, so it is a healthy option that is easy to find in most places. The chew and complexity of brown rice noodles works so perfectly in this dish!
Ingredients in Honey Cashew Noodles
- 1 package brown rice noodles, cooked and drained
- ½ cup roasted cashews
- 2 teaspoons Sambal chili paste
- ½ cup tamari
- 3 tablespoons honey
- 1 ½ tablespoons vinegar
- 1 tablespoon tahini
- 1 tablespoon sesame oil
- 1½ tablespoons ginger garlic paste
- 2 green onions, sliced, for serving
How to Make Honey Cashew Noodles
Cook your rice noodles as per the package directions. Set aside.
Toast your cashews in a dry skillet for 3-5 minutes over medium heat.
Once browned, add the Sambal, tamari, honey, and vinegar. Whisk over medium-low heat to dissolve the honey.
Next, add the tahini, sesame oil, and ginger garlic paste. Simmer together for 2 minutes.
Add the noodles to the sauce and toss to coat.
Serve garnished with green onions.
Honey Cashew Noodles
Ingredients
- 1 package brown rice noodles, cooked and drained
- 1/2 cup roasted cashews
- 2 tsp Sambal chili paste
- 1/2 cup tamari
- 3 tbsp honey
- 1 1/2 tbsp vinegar
- 1 tbsp tahini
- 1 tbsp sesame oil
- 1 1/2 tbsp ginger garlic paste
- 2 green onions, sliced, for serving
Instructions
- Cook your rice noodles as per the package directions. Set aside.
- Toast your cashews in a dry skillet for 3-5 minutes over medium heat.
- Once browned, add the Sambal, tamari, honey, and vinegar. Whisk over medium-low heat to dissolve the honey.
- Next, add the tahini, sesame oil, and ginger garlic paste. Simmer together for 2 minutes.
- Add the noodles to the sauce and toss to coat.
- Serve garnished with green onions.
