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Vegan One-Pan Veggie Noodles with Cashew Sauce

PC Plant Based Original Cashew Dip

Vegan One-Pan Veggie Noodles with Cashew Sauce

For a truly Instagram-worthy dish, use a combination of PC®Butternut Squash Veggie Noodles and PC® B...

For a truly Instagram-worthy dish, use a combination of PC®Butternut Squash Veggie Noodles and PC® Beets Veggie Noodles. Top with fresh herbs or pea shoots and serve with PC® Plant-Based Chickenless Breasts and a simple green salad.

  • Level: Easy
  • Preparation: 5 mins
  • Ready in: 10 mins
  • Serves: 2
  • Dish Type: Vegan, Vegetarian, American
  • Season: Fall
  • Course: Main
  • Main Ingredient: Butternut Squash Veggie Noodles
  • Serving Size

    1/2 (1-1/4 cups)

  • Calories

    320

  • Carbohydrate

    28

  • Fat

    21

  • Saturated Fat

    3

  • Fibre

    4

  • Protein

    9

  • Sodium

    340

  • Sugars

    10

Vegan One-Pan Veggie Noodles with Cashew Sauce

PC Plant Based Original Cashew Dip

  • Serving Size

    1/2 (1-1/4 cups)

  • Calories

    320

  • Carbohydrate

    28

  • Fat

    21

  • Saturated Fat

    3

  • Fibre

    4

  • Protein

    9

  • Sodium

    340

  • Sugars

    10

How to make

Ingredients

  • 1 tbsp (15 mL)

    olive oil
  • 1 package (340 g)

    PC®Butternut Squash Veggie Noodles
  • 1/2 cup (125 mL)

    PC®Frozen Edamame
  • 1/4 tsp (1 mL) each

    Salt and Black pepper
  • 2 tbsp (30 mL)

    PC®Plant-Based Original Cashew Dip
  • 1/4 cup (60 mL)

    Roasted Unsalted Cashews

How to make

  • Step 1

    Heat oil in skillet over medium-high heat. Add veggie noodles and frozen edamame; cook 2 to 3 minutes, tossing and stirring often, or until noodles are tender-crisp and edamame is heated through. Season with salt and pepper. Remove from heat.

  • Step 2

    Stir cashew dip with 2 tbsp water in small bowl until smooth. Gently stir into noodle mixture to coat. Sprinkle with cashews.

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