Sesame Cashew Noodles
with Gai Lan & Nori Spice
Between the rice noodles and beluga lentils, we have your protein covered. Everything is tossed in a creamy cashew sauce, with just a touch of agave for sweetness. Gai lan (also known as Chinese broccoli) is a dark leafy green, loaded with iron and vitamin C, so grab your chopsticks and get ready to dig into a new favorite.
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- ⅓ cup beluga lentils
- 4 oz gai lan
- 2 tbsp cashew butter
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 2 packets agave
- 1 tbsp sesame oil
- 6 oz rice noodles
- 2 tsp smoked nori spice
- 2 tsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition.
Bring a large pot of salted water to a boil for the noodles. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils and ⅔ cup water. Bring to a boil and reduce heat to low. Cook, covered, until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Drain any remaining water.
Trim about 1 inch away from the ends of the gai lan. Roughly chop the leaves and thinly slice the remaining stems.
In a medium bowl, whisk together the cashew butter, tamari, rice vinegar, agave, and a pinch of salt. While whisking, slowly drizzle in the sesame oil and continue to whisk until smooth. If your sauce is separating, whisk in warm water 1 tbsp at a time until it becomes smooth.
Add the rice noodles to the boiling water and stir. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Reserve ½ cup of the cooking liquid. Drain and rinse the noodles under cold water to stop the cooking process.
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the chopped gai lan and cook until bright green and tender, about 3 to 4 minutes. Add the cooked lentils, sesame cashew sauce, reserved cooking liquid, rice noodles, and ¼ tsp salt. Toss to combine and cook until noodles are heated through about 2 to 3 minutes.
Divide sesame cashew noodles between large plates and sprinkle with smoked nori spice. Enjoy!