This vegetarian stir fry with coconut cashew cream sauce is healthy, quick and easy! It’s sure to become your new favorite meal!
SO the day has finally come.
Remember how I teased you guys last week with coconut Cashew Cream Sauce, and hinted (and by that I mean straight up told) you that there would be a recipe using it coming up.
Well, exactly 1 week and 1 day later (but who is counting right?) the day has arrived.
And it’s the day of Fri. Which makes it even BETTAH.
Before I even natter on at you about what’s in this bowl o’ creamity-slurpy-slurpy vegetarian stir fry goodness, I have to share a fact with you.
There’s a problem among many food bloggers that I like to call “We-have-to-develop-new-recipes-every-day-that-we-never-have-time-to-go-back-and-re-eat-our-favorite-recipe-creations.” It truly is a travesty.
HOW-EV-ER, this vegetarian stir fry? I made it 3 times in 2 DAYS…and it was NOT for development purposes. I literally took 3 days off making anything new so that I could eat this. Ova and ova and ova.
So, I’ll just let that little factoid speak for itself.
Let’s talk about noodleys now. Actually no, there isn’t a lot to say about noodles. They’re made of rice, they’re long, skinny and you can float around on them in swimming pools.
That might be a different kind of noodle though. Things I am not sure of.
Let’s just throw this out there instead: Honey ginger glazed carrots with pineapple. AND crispy, cabbage and snow peas.
AND crunchy cashews with creamy VEGAN (buzz word!) coconut cashew cream sauce. The flavor! The color! The texture!
This here vegetarian stir fry is like one of those things you see on pinterest that is all like “Sensory Play for Babies.”
But, like, a yummy version. And babies are probably not eating stir fries with vegan sauces and stuff. Unless, the next generation are some sort of baby culinary-foodie-genius’s and I am just out of the loop.
Stir fry. I must get my head in the game. Which is hard because I really just want it to be DEEP in the middle of a bowl of this, with my only chance of survival being to eat my way out through the mountain of noodle-licious health.
Will you join me?
Honey Ginger Pineapple Stir Fry with Cashew Cream Sauce
- For the Cashew Cream:*
- 1/2 Cup Cashews 70g
- 5 Tbsp Light Coconut Milk
- Pinch of salt
- For the Stir fry:
- 2 Oz Brown rice vermicelli
- 1 Cup Carrot sliced (about 2 small carrots)
- 1/2 Tbsp Coconut oil divided
- 1 Tbsp + 1 tsp Honey
- 1 1/4 tsp Fresh ginger minced and divided
- Pinch of Salt
- 1 tsp Garlic minced
- 1 Cup Snap peas
- 1 Cup Red cabbage roughly chopped
- 2/3 Cup Pineapple chunks
- 1/4 Cup Cashews for garnish **
- Cilantro for garnish
- To make the cream
- Preheat your oven to 400 degrees and line a small baking sheetwith parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
- Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
- Once the cashews have sat for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Cover and refrigerate until ready to use.
- To make the stir fry.
- Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes.) Set aside.
- Place the carrots in a medium,microwave safe bowl,add a little bit of water, cover and microwave until just fork tender (just about 1-2 minutes.) Drain the water and set aside.
- In a large pan, heat the 3/4 tsp of the coconut oil over medium heat until melted. Add in the honey, 3/4 tsp of the ginger, pinch of salt and the steamed carrots. Cook, stirring frequently until the honey reduced and forms a thick glaze on the carrots. Transfer the carrots to a bowl, cover and set aside until ready to use.
- Into the same pan over medium heat, add in the remaining 3/4 tsp of the coconut oil until melted. Add in the fresh garlic and remaining 1/2 tsp of ginger. Cook until lightly golden, just a minute or so.
- Add in the snap peas and cook, stirring frequently until tender crisp. Add in the chopped red cabbage and cook for just a minute more, you want the cabbage to stay crisp.
- Drain the noodles and add in the all the carrots, peas, cabbage and pineapple chunks. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt.
- Divide between two plates and garnish with additional cashews and cilantro and DEVOUR.
Recipe NotesThe sauce can be prepared a day or two ahead if desired. Additionally, you can easily get away with using half the sauce in the recipe, but it's always better to have a little extra!
* I prefer to toast my nuts, but it's up to you. If you want to toast them, do as you did to make the cashew sauce.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
Want more easy meals?
Other stir-fry goodness from around the web:
Steak and Veggies Noodle Stir Fry – Honest and Tasty
Shrimp and Zucchini Stir Fry with Miso Lime Sauce (I’ve eaten this one! YUM!) – Cookin’ Canuck
Mongolian Beef – Chew Out Loud
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