Ingredients
The following ingredients have 2 Servings
- 2 servings rice vermicelli (prepared according to the package)
- 2 small handfuls of cashews
- 1/2 tsp chilli powder
- 2 teaspoons cane or light brown sugar
- 2 teaspoons olive oil
- 2 large handfuls of spinach
- 1 clove garlic (finely chopped)
- 2 teaspoons sesame oil
- pinch red pepper flake
- 1 - 2 tablespoons freshly grated ginger
- 1/2 medium onion (diced)
- juice of 1 lime (plus more for the table)
- 2 teaspoon soy or tamari sauce
- salt and pepper to taste
Instruction
- Set the water to boiling for the noodles while you prepare the cashews and spinach.
- Have all the ingredients prepped and ready to go before you begin cooking.
- In a small skillet over medium heat, stir the chili powder and sugar into the olive oil and toss the cashews to coat. Heat through taking care not to burn.
- Remove the cashews from the heat.
- Place the rice vermicelli into a heatproof bowl and cover with hot water. Allow to sit while you cook the spinach.
- In a large skillet, saute the onions, garlic and ginger in the sesame oil until softened. Add more oil or water as needed to prevent sticking.
- Stir in the red pepper flake and wilt the spinach in the hot pan (in batches as necessary)
- When the spinach is wilted, stir in the lime juice and soy sauce. Season with salt and pepper as desired.
- To serve, drain the noodles and split them between two bowls. Arrange the spinach on top and garnish with the cashews.
