Look to Indonesia for intensely flavorful & light foods that satisfy!
Serves: 4
Ingredients:
8 ounces whole-wheat fettucine or rice noodles
1/2 cup chopped shallot (divided)
2 cloves garlic (peeled)
1/4 teaspoon red pepper flakes
1 cup raw cashews, plus more for garnish
3 tablespoons soy sauce
2 tablespoons light brown sugar (packed)
1 tablespoons fresh lemon juice
6 tablespoons water
1 large cucumber (peeled and chopped)
2 cups grape tomatoes (halved)
4 large boiled eggs (halved)
Additional toasted cashews for garnish
Directions:
1. Cook the pasta according to package directions and drain the pasta well.
2. Put the pasta back in the pan and drizzle with 1/4 cup of the sauce.
3. Divide the pasta between four bowls, then top with cucumbers, and tomatoes.
4. Arrange the halved eggs on top of the noodles.
5. Drizzle the bowls with the remaining sauce, to taste, and top with roasted cashews.
For the Sauce:
1. While the pasta is cooking, start making the sauce.
2. In a blender, combine 3 tablespoons of shallots, the garlic, red pepper flakes, cashews, soy sauce, light brown sugar, lemon juice, and water.
3. Process until smooth.
4. Transfer to a bowl or pouring cup.
