Canoodle this Noodle!! (Cashew Sesame Noodle)
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup sesame oil
3/4 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
salt and pepper, to taste
1 pound thin noodles (like spaghetti)
1 1/2 cups loosely packed cilantro, chopped
1 bunch scallions, chopped, optional
salted roasted cashews, chopped, to garnish
1. To make sauce, in a blender, blend first 8 ingredients (through water) with salt and pepper, to taste, until smooth.
2. Bring sauce to room temperature, or prepare and chill in fridge.
3. Cook noodles according to package directions.
4. Toss noodles with sauce and top with cilantro and/or scallions and chopped cashews.
Can be served at room temperature or slightly warm.
I bet this would also be good using different combinations of nut butters and with tofu and peeled, blanched carrot or broccoli strips. Use a veggie peeler to strip broccoli stalks; good way to use something that is usually wasted!
SO HOW'D IT GO?
my husband LOVED this (so did I) - I made a couple changes - I doubled the recipe because I wanted lots of veggies and wanted them to be covered in sauce too.
My veggies were: red bell, broccoli, carrot, zucchini, and red cabbage - it was SO colorful! plus I added some tofu, too.
I used braggs instead of soy sauce, but I think I added too much (my fault since I hate measuring.) So I ended up adding about 1/2 cup more water to dilute the salty flavor and added about 1 TBSP of tahini. And the water I used was my rice noodle boiling water.
I didn't have cilantro or scallions (but wish I did).
This was a great recipe and SO EASY, too! thank you!
This is so very tasty! I used hokkien noodles (was really in a noodle craving), didn't have any cilantro so couldn't add, and used chilli powder instead of flakes, didn't have any of those either. Threw in some stir fry veggies, and everything was done within 15 minutes :) Also I added about 1 tablespoon of sesame seeds in the sauce, and sprinkled some on top :) My sauce was a little thin, but it thickened up nicely when I put it in the saucepan over medium heat for 3 minutes. Thanks so much for the yummy recipe! :D
I made this with Udon noodles and followed recipes exactly and I have to say that it was fantastic! Hubby could not stop raving over how delicious it was. There enough sauce to coat everything. Oh....I added broccoli and chopped carrots too. Perfect!
YUM!!!
I left out the sugar because it was sweet enough for me without, added some raw peanuts to the sauce just for funzies, and had it with fried onions and thin carrot slices over thin rice noodles. Absolutely delicious!!
This was so delicious! I cut the recipe in half but added barely less than 1/2 a tsp of red pepper, so it was really hot. But I loved that. I would also recommend making a little more sauce, if you want a thick coating on the noodles.
Hello!
Thank you for this super fabulous, super easy, super delicious recipe! ;)b
I didn't have all the ingredients listed in my pantry, so I improvised a bit...
Instead of cashews, I used hot and spicy peanuts.
I didn't have any rice wine vinegar, so I used white wine vinegar and fresh lime juice.
I added more heat by adding sriracha sauce.
I will be looking forward to making more of your recipes! :)>>>
:) Yep, i brought this to the potluck!! Im glad you liked it!!
SOME NOTES on the recipe:
I usually make extra sauce, because i have found that it doesnt cover a whole pound of pasta thickly enough...its really enough for about 1/2 lb and some veggies, imo.
i slice red peppers thinly (b/c its purty), peel carrot strips, slice green onions and sprinkle w/ toasted sesame seeds and some chopped cashews.
I bet it would be good w/ some tofu cubes too!