Cashew Sesame Noodles Recipes

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EASY SESAME CASHEW NOODLES

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



Easy Sesame Cashew Noodles image

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

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

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



Cashew Sesame Noodles image

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.

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

SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE

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



Sweet Potato Noodles With Cashew-Sesame Sauce image

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.

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

CREAMY CASHEW SOBA NOODLES

Buckwheat soba noodles make for a surprisingly high-protein base in this hearty bowl of goodness. The creamy cashew butter dressing, spiked with ginger and other good stuff, seals the deal.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17



Creamy Cashew Soba Noodles image

Steps:

  • Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
  • Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
  • Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.

8 ounces soba noodles*
2-3 large carrots (spiralized or cut into 2-inch matchsticks)
1 cup thinly sliced red cabbage (about 1/4 a medium cabbage)
3 scallions (sliced, including the green parts (about a heaping 1/2 cup))
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/2 cup roasted cashews (chopped**)
2 tablespoons cashew butter
2 scallions (sliced, including the green parts)
1 tablespoon fresh ginger (grated)
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
1 tablespoon tamari
1 tablespoon rice vinegar
2 tablespoons water
1/4 teaspoon kosher salt

TAKEOUT-STYLE SESAME NOODLES

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Provided by Sam Sifton

Categories     easy, quick, noodles, times classics, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 12



Takeout-Style Sesame Noodles image

Steps:

  • Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  • In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
  • Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

CASHEW CHICKEN WITH NOODLES

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11



Cashew Chicken with Noodles image

Steps:

  • Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

8 ounces uncooked thick rice noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
Toasted sesame seeds, optional

RICE NOODLES WITH GARLICKY CASHEW SAUCE

This dish is loosely based on an Indo-Chinese garlic noodle dish. Here, a combination of Italian and Chinese condiments like cashews, Parmesan, soy sauce and anchovies create a creamy, umami-rich garlic sauce. This recipe uses rice noodles, but you could use egg noodles, ramen or any type of noodle. Since Parmesan, anchovies and soy sauce tend to fall on the saltier side, taste as you go and season the sauce accordingly. Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they're mixed with the sauce.

Provided by Nik Sharma

Categories     weeknight, noodles, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Rice Noodles With Garlicky Cashew Sauce image

Steps:

  • Soak the cashews in 2 cups of boiling water for 15 minutes.
  • Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
  • Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
  • Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.

1 cup raw cashews
8 ounces stir-fry rice noodles
1 tablespoon toasted sesame oil, plus more for finishing, if desired
1/4 packed cup grated Parmesan
4 garlic cloves, peeled
1 tablespoon low-sodium soy sauce
1 tablespoon anchovy paste
1 teaspoon black pepper
Fine sea salt
2 scallions, thinly sliced (about 1/4 cup)
2 tablespoons sesame seeds

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