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Rice Noodles with Cashew Sauce and Crunchy Veg
Ingredients
  • 1⅓ cups cashews
  • 1 1-inch piece ginger, peeled, coarsely chopped
  • ½ red chile (such as Fresno), seeds removed, coarsely chopped
  • 2 garlic cloves
  • 3 tablespoons tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons fresh lime juice, divided
  • 4 ounces dried rice noodles (not vermicelli)
  • Kosher salt
  • 1 medium Persian cucumber, halved, thinly sliced on a bias
  • 4 medium radishes, trimmed, chopped
  • 2 small carrots (any color), peeled, very thinly sliced into rounds
  • 2 scallions, thinly sliced on a bias
  • 1 cup cilantro leaves with tender stems, coarsely chopped
Steps
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