These Cashew Carrot Ginger Noodles are a delicious and nutritious vegan dish packed with flavors. The combination of crunchy carrots, creamy cashews, and zesty ginger makes for a satisfying meal that's perfect for lunch or dinner. Plus, it comes together quickly, making it ideal for busy weeknights!

Ingredients: 200g rice noodles. 2 large carrots, julienned. 1 cup cashews, roughly chopped. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1 tablespoon sriracha sauce optional. 2 green onions, sliced for garnish. Handful of fresh cilantro, chopped for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Put sesame oil in a large pan and heat it over medium-low heat. Add the grated ginger and minced garlic. Saut for one to two minutes, until the smell is nice. To the pan, add chopped cashews and carrots that have been julienned. Stir every now and then for 3 to 4 minutes. Mix soy sauce, maple syrup, rice vinegar, lime juice, and sriracha sauce if using in a small bowl with a whisk. Add the sauce to the skillet with the cashews and carrots. Mix everything together, and cook for another two to three minutes. When you add the cooked rice noodles to the pan, stir everything together until it's all hot. Cut up some green onions and cilantro and sprinkle them on top after taking it off the heat. Enjoy while hot!