Rice Noodles with Cashew Sauce & Crunchy Veg

2 min read


4 people

20 min

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.


  • 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


Step 1

Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, Chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.

Step 2

Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.

Step 3

Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.

Step 4

Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

2 min read