Soba Noodles with Chicken and Curry Cashew Sauce - alive magazine
Nutty tasting soba noodles are bathed in a punchy cashew sauce that will surely make your lunch break a tastier affair. Don’t forget to pack the chopsticks.
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Cooking tools:
- Blender
- Pot
- Slotted spoon
- Colander
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Stove
- Refrigerator
- Airtight container
Ingredients
- 1/3 cup (80 mL) + 1/2 cup (125 mL) unsalted cashews
- 2/3 cup (160 mL) coconut milk
- 1 Tbsp (15 mL) yellow or green curry paste
- 1 Tbsp (15 mL) reduced sodium soy sauce
- 2 tsp (10 mL) grated fresh ginger
- 1 1/2 lbs (750 g) boneless, skinless organic chicken thighs
- 10 oz (280 g) soba noodles
- 1 1/2 cups (350 mL) frozen shelled edamame
- 3 medium-sized carrots, peeled and thinly sliced
- 2 green onions, thinly sliced
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