Spicy Cashew Noodles Food

CHINESE CASHEW CHICKEN NOODLES STIR-FRY

Steps:

• Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
• Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
• Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.

SPICY CASHEWS

Steps:

• In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

COLD SPICY CASHEW NOODLES

Steps:

• Cook noodles according to package directions.
• In large skillet, melt 1 Tbsp butter and saute the chopped garlic until soft.
• Add another Tbsp butter, stir in the pinch of brown sugar, then add the cashews and sesame seeds and lightly brown.
• Stir in remaining butter, hot sauce, and soy.
• Chill and serve.

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.

SPICY CASHEW CHICKEN W/ YAKISOBA NOODLES

Steps:

• Cut chicken into bite-sized pieces.
• Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
• Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
• Separate chicken from marinade, do not discard marinade.
• Heat 2 Tbsp peanut oil in a Wok or large frying pan.
• Stir-fry chicken for 2-3 minutes or until done, set aside.
• Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
• Add Marinade into wok with vegetables, cook until heated.
• Add chicken and cashews into wok with sauce and vegetables.
• Cook until heated through.
• Remove from wok. do not rinse wok.
• Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
• Combine all ingredients in wok and toss.
• Serve immediately.

CASHEW NOODLES

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.

THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER

Steps:

• CASHEW BUTTER:.
• Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
• Add sugar and salt; pulse to incorporate.
• Refrigerate in an airtight container for up to 2 weeks.
• SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
• Bring a pot of water to boil for the vegetables and noodles.
• Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
• Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
• Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
• Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
• Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
• Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
• Add sauce to drained vegetables and noodle in pot.
• Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
• until sauce reaches desired consistency: season with salt.
• Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
• Pat scallops dry with paper towels.
• Sear scallops until browned on one side -- flip scallops until browned on other side.
• Divide noodle mixture among 4 plates.
• Top each with 3 scallops.
• Garnish each serving with cilantro and roasted cashew halves.