How to make
Ingredients
1 tbsp (15 mL)
olive oil1 package (340 g)
PC®Butternut Squash Veggie Noodles1/2 cup (125 mL)
PC®Frozen Edamame1/4 tsp (1 mL) each
Salt and Black pepper2 tbsp (30 mL)
PC®Plant-Based Original Cashew Dip1/4 cup (60 mL)
Roasted Unsalted Cashews
How to make
- Step 1
Heat oil in 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.
- Step 2
Stir cashew dip with 2 tbsp water in small bowl until smooth. Gently stir into noodle mixture to coat. Sprinkle with cashews.
