Stir Fry:
2 Tbs coconut oil ( I used virgin)
1 medium onion sliced thick
2 medium carrots, grated
1 cup green onion sliced diagonally
4 cloves garlic, minced
2 Tbs fresh ginger, grated
4 cups baby spinach
28 oz soft vacuum-packed udon noodles or 1 8oz pkg dried noodles cooked according to package directions.
Sauce:
2 Tbs rice wine vinegar
4 Tbs Hoisin Sauce
¼ cup Thai chili garlic sauce
½ cup Tamari or soy sauce
2 Tbs vegetable broth
Ginger Cashew Cream Sauce:
½ cup cashews (soaked if not using a high quality blender)
⅓ cup canned coconut milk
⅓ cup water
⅓ cup lime juice
4 tsp soy sauce
2 cloves garlic
1Tbs fresh ginger
2 Tbsp rice vinegar
½ tsp sesame oil
¼ tsp red chili flakes
Roasted Veggies:
2 medium sweet potatoes peeled and cubed
1 head cauliflower chopped
2 Tbs olive oil
2 Tbs Chef Paul’s Magic Seasoning Salt Blend
1 tsp Chinese Five Spice
Instructions:
Preheat oven to 425. In a large bowl toss chopped sweet potato and cauliflower in olive oil. Add seasonings and stir to coat. Spread on non-stick aluminum foil prepared cookie sheet. Bake at 425 for 25-30 minutes or until soft and slightly browned.
Make the Cashew Cream Sauce. Place all ingredients in a high speed blender and blend for 1 minute or until smooth and creamy. If too thick, add water until mixture is a salad dressing consistency. Set aside.
In a large frying pan, heat oil over med-high heat. Add white onions and carrots and cook, stirring for about a minute or so until soft. Add green onion and garlic and cook, stirring for another minute. Add vegetable broth to the pan. Stir in hoisin sauce, Thai chili garlic sauce, soy sauce, rice wine vinegar, sesame oil, and brown sugar until combined and simmering. Toss in Udon noodles until coated.
Assemble Your Plate:
Place noodles coated in sauce on plate. Place roasted sweet potato and cauliflower on top. Drizzle Ginger Cashew Cream Sauce over roasted veggies. Top with sliced green onions, cilantro and sesame seeds. Enjoy!
