INGREDIENTS For the Cashew Cream:* ½ Cup Cashews (70g) 5 Tbsp Light Coconut Milk Pinch of salt For the Stir fry: 2 Oz Brown rice vermicelli 1 Cup Carrot, sliced (about 2 small carrots) ½ Tbsp Coconut oil, divided 1 Tbsp + 1 tsp Agave 1¼ tsp Fresh ginger, minced and divided Pinch of Salt 1 tsp Garlic, minced 1 Cup Snap peas 1 Cup Red cabbage, roughly chopped ⅔ Cup Pineapple chunks ¼ Cup Cashews, for garnish ** Cilantro, for garnish INSTRUCTIONS To make the cream Preheat your oven to 400 degrees and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours. Once the cashews have sat for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Cover and refrigerate until ready to use. To make the stir fry. Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes.) Set aside. Place the carrots in a medium, microwave safe bowl, add a little bit of water, cover and microwave until just fork tender (just about 1-2 minutes.) Drain the water and set aside. In a large pan, heat the ¾ tsp of the coconut oil over medium heat until melted. Add in the honey, ¾ tsp of the ginger, pinch of salt and the steamed carrots. Cook, stirring frequently until the agave reduced and forms a thick glaze on the carrots. Transfer the carrots to a bowl, cover and set aside until ready to use. Into the same pan over medium heat, add in the remaining ¾ tsp of the coconut oil until melted. Add in the fresh garlic and remaining ½ tsp of ginger. Cook until lightly golden, just a minute or so. Add in the snap peas and cook, stirring frequently until tender crisp. Add in the chopped red cabbage and cook for just a minute more, you want the cabbage to stay crisp. Drain the noodles and add in the all the carrots, peas, cabbage and pineapple chunks. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt. Divide between two plates and garnish with additional cashews and cilantro and DEVOUR.