Cashew Noodle Salad With Veggies

• sauce Cashew
• 1/2 cup low sodium soy sauce
• 1 cup raw cashews + more to toast for topping the final dish
• 1 tablespoon ginger grated
• 4 garlic cloves small/medium
• 2 tablespoons honey
• 1/4 cup rice vinegar unseasoned
• 2 teaspoons Sriracha
• 1 teaspoon pepper
• 9 1/2 ounces soba noodles or other noodle of choice
• 1 cucumber chopped
• 1 red pepper chopped
• 2 carrots shredded
• 1 cup pea pods
• 1 cup cilantro chopped

1. In a small cuisinart, finely mince garlic.
2. Add all of the sauce ingredients except the cashews and blend until combined.
3. Then add the raw cashews and blend until smooth or mostly smooth.
4. Let the sauce sit while you prepare the noodles and veggies. You will blend it again right before mixing it with the noodles.
5. Assembly
6. Prepare noodles according to package instruction. Drain and set aside.
7. Lightly toast a handful of cashews to top each noodle dish. Toast at 350F for about 5 min.
8. Prepare all the fresh toppings.
9. Toss noodles in sauce and add toppings.
10. Season with salt, pepper and more sriracha if you prefer.
11. Serve and Enjoy!

soy sauce, cashews , ginger grated, garlic, honey, rice vinegar, sriracha, pepper, noodles, cucumber, red pepper, carrots, pods, cilantro

Taken from www.yummly.com/recipe/Cashew-Noodle-Salad-with-Veggies-1650969 (may not work)