Canoodle this Noodle!! (Cashew Sesame Noodle)
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup sesame oil
3/4 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
salt and pepper, to taste
1 pound thin noodles (like spaghetti)
1 1/2 cups loosely packed cilantro, chopped
1 bunch scallions, chopped, optional
salted roasted cashews, chopped, to garnish
1. To make sauce, in a blender, blend first 8 ingredients (through water) with salt and pepper, to taste, until smooth.
2. Bring sauce to room temperature, or prepare and chill in fridge.
3. Cook noodles according to package directions.
4. Toss noodles with sauce and top with cilantro and/or scallions and chopped cashews.
Can be served at room temperature or slightly warm.
I bet this would also be good using different combinations of nut butters and with tofu and peeled, blanched carrot or broccoli strips. Use a veggie peeler to strip broccoli stalks; good way to use something that is usually wasted!