Shirataki Noodles with Cashews and Chiles

Ingredients:

2 packages (16 ounces total) tofu shirataki noodles
3 tablespoons toasted sesame oil
1 large red onion, diced
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
2 fresh jalapeno chile peppers, seeded and finely chopped
2 tablespoons sesame seeds, toasted in a dry skillet
2 tablespoons rice vinegar
2 tablespoons agave nectar
1 teaspoon sambal oelek chili paste
1 cup low-sodium chicken broth
1/4 cup chopped cashews
1/3 cup hand-torn fresh cilantro
2 tablespoons low-sodium soy sauce

Instructions:

Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of the sesame oil to keep them from sticking together.

In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the onion, garlic, ginger, jalapenos, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes. Add the vinegar, agave nectar, and chili paste, stirring well to combine. Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.

Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.

From projectfoodie.com