Cashew Sesame Noodles Recipes

EASY SESAME CASHEW NOODLES

Easy Sesame Cashew Noodles image

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

Ingredients

1 lb thin spaghetti (use angel hair spaghetti or use spaghettini pasta)
chopped salted roasted cashews
3 large garlic cloves
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup sesame oil
1 teaspoon dried red pepper flakes (or to taste I use about 3-4 teaspoons for extreme heat!)
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
salt and pepper

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

Cashew Sesame Noodles image

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

Ingredients

For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup Asian sesame oil
3/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
1 pound thin spaghetti
1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs

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.

SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE

Sweet Potato Noodles With Cashew-Sesame Sauce image

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

Ingredients

1 lb. any color sweet potatoes, peeled, cut into ½" pieces
2 Tbsp. plus 1½ tsp. tamari; divided, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1 1" piece ginger, peeled, finely grated
¼ cup creamy cashew butter
1 Tbsp. unseasoned rice vinegar
1½ tsp. toasted sesame oil
4 oz. sweet potato bean thread noodles
¼ cup (loosely packed) basil leaves, thinly sliced
1 lime, cut into wedges

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.

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