Best Recipe for Cashew Sesame Noodles
Ingredients
- 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
Instructions
- 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.
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