- 1⅓cups cashews
- 11-inch piece ginger, peeled, coarsely chopped
- ½red chile (such as Fresno), seeds removed, coarsely chopped
- 2garlic cloves
- 3tablespoons tamari or soy sauce
- 1teaspoon toasted sesame oil
- 6tablespoons fresh lime juice, divided
- 4ounces dried rice noodles (not vermicelli)
- Kosher salt
- 1medium Persian cucumber, halved, thinly sliced on a bias
- 4medium radishes, trimmed, chopped
- 2small carrots (any color), peeled, very thinly sliced into rounds
- 2scallions, thinly sliced on a bias
- 1cup cilantro leaves with tender stems, coarsely chopped
Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.
Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.
Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.
Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.