Cashew Sesame Noodles

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CASHEW SESAME NOODLES

Source: Gourmet, September 1995

 

Can be prepared in 45 minutes or less.

 

For sauce

2 large garlic cloves, chopped

3 tablespoons soy sauce (gf)

1 1/2 tablespoons rice vinegar (may substitute lemon juice)

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 (gf if necessary)

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

 

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.

Serves 6 to 8 as a side dish.

 

 

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