We Are The New Farmers

Spirulina Noodle Bowl with Ginger Cashew Sauce

Spirulina Noodle Bowl with Ginger Cashew Sauce

Noodles? Check. Addictive Asian-inspired sauce? Check. Healthy? You bet. With the addition of our signature fresh spirulina, we’ve created a noodle bowl so satisfying, you will want to come back for seconds and maybe thirds…feel free to double the recipe!

makes 2 servings


1.5 cups raw cashews, toasted

2 cloves garlic, chopped

1/4 cup + 1 tbs tamari

3 tablespoons ginger, finely chopped

1 tablespoon “hot” or chili sesame oil

1/4 cup fresh lime juice

1/4 cup hot water

1/2 tablespoon We Are The New Farmers Spirulina

(salt to taste, if needed)

8oz pad thai rice noodles

1 cucumber, julienned or spiralized

2 cups carrots, shredded

1/4 cup cilantro leaves

1/4 cup radish slices


toast the cashews

1. Heat a frying pan over medium-high heat and add the cashews

2. Stir cashews constantly while toasting until they begin to turn golden-brown

3. Remove from heat and set aside

make the sauce

1. In a blender, add toasted cashews, garlic, tamari, ginger, sesame oil, lime juice, and hot water. Blend until smooth

2. Add spirulina and blend until fully combined. Salt to taste. Set sauce aside.

prepare the bowl

1. Prepare rice noodles as directed on package, rinse and add to a large empty mixing bowl

2. Mix the rice noodles and half of the cucumbers with the sauce and split portions into two bowls (provided you are making this dish for two)

3. Decorate the bowls: Top with 1 cup carrots per bowl. Split the remaining cucumbers, cilantro, and radishes between each bowl. Serve.