Honey Ginger & Green Garlic Noodles

Honey and Sesame toasted cashews top a perfect bowl of noodles full of both

umami flavor and fresh veggies galore. These are the kind of noodles you’re gonna

be really into- hot, cold, immediately after cooking and for the next day or two. We

used seasonal broccolini and snap peas here as well as green garlic. This

combination makes for one delicious meal that comes together in just 25 minutes!

For Honey Sesame Cashews:

For Stir Fry:

1/2 cup coconut aminos or low sodium soy sauce
8oz ramen noodles
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon creamy peanut butter
1 tablespoon coconut sugar or molasses
1/4 teaspoon black pepper
2 tablespoons California Olive Ranch 100% CA EVOO
3 cups mixed stir fry veggies- broccolini, bell pepper and snap peas were used here
2 tablespoons freshly grated ginger
1-2 tablespoons chili oil- depending on desired spice level
1/2 cup of green garlic, thinly sliced- this can be replaced by leeks if necessary. (Leave a few slices to side for garnish)
1 clove regular garlic

Preheat oven to 400F.
On a baking tray, add all ingredients for Honey Sesame Cashews and toss well.
Place cashews in preheated oven and cook for about 8 minutes until slightly caramelizing.
Meanwhile, cook noodles according to package instructions. When done cooking, drain and set aside.
Make your stir fry sauce by whisking together remaining coconut aminos, honey, peanut butter, coconut sugar, rice vinegar and black pepper.
Heat wok or large skillet over medium high heat, add in California Olive Ranch EVOO.
Add in veggies and green garlic and cook for 5 minutes until slightly tender.
Add in grated ginger, garlic clove and sauce and turn heat slightly higher until sauce begins to boil.
Add in cooked ramen noodles and chili oil. Cook for about 3 more minutes, tossing well to completely coat noodles with sauce.
When noodles and veggies are done cooking toss in cashews and serve with fresh garnish of green garlic.