YIELDS: 2 SERVING PREP TIME: 15 MINS Ingredients 1 tbsp (15 mL) olive oil 1 pkg (340 g) Butternut Squash Veggie Noodles ½ cup (125 mL) Edamame – Frozen ¼ tsp (1 mL) each salt and black pepper 2 tbsp (30 mL) Plant-Based Cashew Dip ¼ cup (60 mL) roasted unsalted cashews Instructions Heat […]
Words by Yehuda Felicio1 min read
YIELDS: 2 SERVING
PREP TIME: 15 MINS
Ingredients
1 tbsp (15 mL) olive oil
1 pkg (340 g) Butternut Squash Veggie Noodles
½ cup (125 mL) Edamame – Frozen
¼ tsp (1 mL) each salt and black pepper
2 tbsp (30 mL) Plant-Based Cashew Dip
¼ cup (60 mL) roasted unsalted cashews
Instructions
Heat oil in a 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.
Stir cashew dip with 2 tbsp water in a small bowl until smooth. Gently stir into noodle mixture to coat. Sprinkle with cashews.
Source: www.presidentschoice.ca
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