Cashew Sesame Noodles Food

CASHEW CHICKEN WITH NOODLES

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.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

EASY SESAME CASHEW NOODLES

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.

RICE NOODLES WITH GARLICKY CASHEW SAUCE

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

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 SESAME NOODLES

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.

SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and transfer to a large bowl.
• Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter, garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth.
• Cut cucumber crosswise into thirds; cut each piece lengthwise into 1/4-inch slices. Stack slices; cut lengthwise into very thin strips. Transfer pasta to a large bowl; toss with sauce, cucumber, and carrots. Serve at room temperature.