EASY SESAME CASHEW NOODLES
You might want to double up on the sauce ingredients and increase the pasta amount slightly. This sauce is better if prepared a day or even two days in advance and refrigerated, to allow the flavors to blend, but allow to sit until room temperature before using. This makes a great side dish!
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, blend the sauce ingredients until smooth.
- Season with salt and pepper to taste.
- Just before mixing with the sauce and serving, cook the pasta in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta) drain and rinse well under cold water; drain well again.
- Toss the cooked pasta with the prepared sauce (if the sauce was chilled then warm before mixing with the pasta).
- Sprinkle with chopped cashews and serve.
Nutrition Facts : Calories 441.7, Fat 16.1, SaturatedFat 2.6, Sodium 582.6, Carbohydrate 56.9, Fiber 0.5, Sugar 1.4, Protein 17.9
CASHEW SESAME NOODLES
Categories Blender Pasta Side Quick & Easy Cashew Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Kosher
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 12
Steps:
- Make sauce:
- In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
- Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
- Garnish sesame noodles with cashews and coriander.
RICE NOODLES WITH GARLICKY CASHEW SAUCE
This dish is loosely based on an Indo-Chinese garlic noodle dish. Here, a combination of Italian and Chinese condiments like cashews, Parmesan, soy sauce and anchovies create a creamy, umami-rich garlic sauce. This recipe uses rice noodles, but you could use egg noodles, ramen or any type of noodle. Since Parmesan, anchovies and soy sauce tend to fall on the saltier side, taste as you go and season the sauce accordingly. Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they're mixed with the sauce.
Provided by Nik Sharma
Categories weeknight, noodles, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the cashews in 2 cups of boiling water for 15 minutes.
- Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
- Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
- Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.
SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Provided by Cheryl Slocum
Categories Sweet Potato/Yam Olive Oil Ginger Cashew Vinegar Sesame Oil Noodle Basil Lime Dinner Lunch Dairy Free Vegan Vegetarian Wheat/Gluten-Free Crohn's & Colitis Crohn's
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
- Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
- Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
- Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
- Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.
CASHEW NOODLES
This came from a friend of mine who swears that her hubby would eat it every day if she would let him. I love the variety of tastes in it.
Provided by Sherrybeth
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions; drain well.
- Combine noodles and butter in a large bowl, stirring until butter melts.
- In a separate medium bowl, combine the cottage cheese, sour cream, mushrooms, cashew halves, green onion, sherry, soy sauce, garlic and red pepper and mix well.
- Add the cottage cheese mixture to the noodle mixture and toos to blend.
- Pour into a buttered 2 quart casserole dish and sprinkle with the cheese.
- Bake, uncovered, at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 435.5, Fat 24.3, SaturatedFat 10.3, Cholesterol 76.5, Sodium 640.6, Carbohydrate 37.3, Fiber 2.1, Sugar 4.8, Protein 18.4
CASHEW CHICKEN WITH NOODLES
I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
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- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
- Add 1 tablespoon sesame oil to a large pot then add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in broccoli and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until broccoli is slightly tender but still have a bite.
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