A comforting dish featuring brown rice noodles tossed in a creamy coconut and cashew sauce with mushrooms, onions, and aromatic thyme. Perfect for a delightful weeknight meal.
1: Heat a heavy bottom deep skillet with olive oil. Once hot, add diced onions with a large pinch of salt and a generous amount of black pepper. Cook for 2-3 minutes while stirring.
2: Add dried thyme, minced garlic, and Big Tree Farms Coco Aminos, stirring until the onions are coated.
3: After about a minute, add sliced mushrooms and cook down for 5-8 minutes uncovered, stirring occasionally.
4: In a separate large pot, bring 4 quarts of water to a boil for the noodles. Add the noodles once boiling and cook according to package directions. Once cooked, drain and keep warm in the pot with a lid.
5: Back to the skillet, add vegetable broth and cook for one minute. Then, add the can of coconut milk and 1/2 cup cashew cream or vegan sour cream.
6: Add the slurry (arrowroot or corn starch mixed with filtered water) to the sauce and cook for 2 more minutes until thickened.
7: Season with salt and pepper to taste, serve with noodles, garnish with chopped parsley, and enjoy.
