Lunch / Dinner
Thai Cashew Noodles with Spicy Scallops
Cashews are a food you can truly enjoy while also doing your heart a favor. More than 80 percent of the fat in this dish is unsaturated, making this meal both tasty and good for you!
Ingredients
FOR THE SCALLOPS & SAUCE:
FOR THE NOODLES & VEGETABLES:
Instructions
Bring a pot of water to a boil for the vegetables and noodles.
Combine juice of 1 lime, 2 Tbsp. honey, 1 tsp. chili garlic sauce, 1 Tbsp. ginger, and garlic in a large bowl. Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
Add bell pepper, carrots, peas, and noodles to boiling water; cook 4–5 minutes or until noodles are soft and vegetables are crisp-tender. Drain noodles and vegetables, reserving 2–3 cups noodle-cooking water in a large measuring cup. Rinse noodles and vegetables under running water to remove excess starch; return to empty pot.
Combine cashew butter, juice of remaining lime, 2 Tbsp. honey, 1 tsp. chili garlic sauce, and 1 Tbsp. ginger; whisk until blended. Add sauce to drained vegetables and noodles in pot.
Thin sauce with some of the reserved noodle-cooking water (about 2 cups) until sauce reaches desired consistency; season with salt.
Heat 1 Tbsp. oil in a large sauté pan over high. Remove scallops from marinade; discard marinade. Pat scallops dry with paper towels.
Sear scallops until browned on one side. Flip scallops over and cook until browned on other side.
Divide noodle mixture among 4 plates. Top each with 3 scallops. Garnish each serving with cilantro and roasted cashew halves.
Sear scallops about 1 minute on each side. Scallops are done when they feel firm to the touch.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 423
% Daily Value*
Total Fat 16g 24%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 581mg 24%
Carbs 53g 17%
Fiber 5g 20%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.