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
