Naturally Ella · by Erin Alderson★ 5.0 (1)
Cashew Carrot Ginger Noodles
NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 24%
CARBS 51G41% OF CAL
5G FIBER5G SUGAR41G OTHER
FAT 29G53% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ramen noodles tossed with roasted carrots and ginger in a silky cashew cream sauce. Flavorful and easy vegan noodle bowl made with a cashew-based component.
mainbowlpasta🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 pound carrots
- 1 ” square piece of ginger (peeled)
- 2 teaspoons coconut oil (melted)
- 2 teaspoons dark miso
- 3/4 cup cashew cream (recipe here)
- Water (for thinning)
- 6 ounces udon or ramen noodles
- Toasted Cashews for topping (see note)
- Fresh Minced Cilantro (for topping)
- Pepper Flakes (for topping)
At a glance
PER SERVING · TIME 35M
CAL 25%·PRO 24%
CARBS 51G41% OF CAL
5G FIBER5G SUGAR41G OTHER
FAT 29G53% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 929mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 28mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.