COLD SPICY CASHEW NOODLES
Make and share this Cold Spicy Cashew Noodles recipe from Food.com.
Provided by Julesong
Categories Fruit
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 857.1, Fat 82.3, SaturatedFat 36.1, Cholesterol 122.1, Sodium 767.1, Carbohydrate 25.7, Fiber 3.2, Sugar 3.7, Protein 12.7
COLD SPICY NOODLES
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Rinse with cold water until cool. Toss in a large bowl with sesame oil. In a small bowl, stir together soy sauce, chile oil, bean sauce, ginger, garlic, and sugar. Pour over noodles, add green onions, and toss well.
- If taking on a picnic, transfer noodles to a container for transport. To assemble, put noodles in serving bowls and offer with desired toppings and chopsticks.
THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER
Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 575.2, Fat 27.7, SaturatedFat 4.6, Cholesterol 14.8, Sodium 828.1, Carbohydrate 70.2, Fiber 5.7, Sugar 25.4, Protein 17.6
CASHEW SESAME NOODLES
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
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.
COLD SESAME NOODLES
A perfect make-ahead lunch, these noodles-made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes-can be prepared and refrigerated for up to week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; cook noodles according to package directions. Drain; let cool completely.
- Bring 3 cups water to a boil in a medium saucepan; boil bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
- Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red-pepper flakes. Put sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
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