Thrive

Everyday Dairy Free Living

Broccoli Stem “Noodles” with a Spicy Thai Cashew Sauce

May 24, 2016
By: of Thrive
Prep 15 min
Cook 5 min
Yield 2-4

Save your stems! These “noodles” made from broccoli stalks taste great tossed in a Thai style dairy-free cashew sauce.

Directions

These broccoli stem noodles are light and refreshing. They can be prepared raw, as a salad, or hot as a stir-fry.

For the Broccoli Stalk Noodles:

  1. “Spiralize” your stalks using a spiralizer tool, stand mixer attachment, or grater.
  2. If preparing as a stirfry, transfer to a hot pan with oil. Allow the broccoli to sweat for 30 seconds to a minute before adding the bell peppers and onions.
  3. Add in the Thai Cashew Sauce to taste and saute for another minute or until warm.
  4. If preparing the noodles as a salad, add the broccoli noodles, peppers, and onion to a bowl and serve the cashew sauce on top as a dressing.
  5. Add toasted cashews to either the stir-fry or salad if desired.

Save your stems! These "noodles" made from broccoli stalks taste great tossed in a Thai style dairy-free cashew sauce.

For the Thai Cashew Sauce:

  1. Whisk together all of the ingredients, except for the cashewmilk in a small mixing bowl. If your cashew butter is cold, you might want to warm is up just a touch in the microwave.
  2. Add in the cashewmilk 1 Tbsp. at a time, whisking in between until it has reached your desired consistency.

Save your stems! These "noodles" made from broccoli stalks taste great tossed in a Thai style dairy-free cashew sauce.

Serve the sauce on the noodles immediately, or store covered in the fridge for up to 5 days.

Enjoy!

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