Rice Noodles with Cashew Sauce and Crunchy Veg

• 1⅓ cups cashews
• 1 1-inch piece ginger, peeled, coarsely chopped
• ½ red chile (such as Fresno), seeds removed, coarsely chopped
• 2 garlic cloves
• 3 tablespoons tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 6 tablespoons fresh lime juice, divided
• 4 ounces dried rice noodles (not vermicelli)

Kosher salt

• 1 medium Persian cucumber, halved, thinly sliced on a bias
• 4 medium radishes, trimmed, chopped
• 2 small carrots (any color), peeled, very thinly sliced into rounds
• 2 scallions, thinly sliced on a bias
• 1 cup cilantro leaves with tender stems, coarsely chopped

1. 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.
2. 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.
3. Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.
4. 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.