Cashew sesame noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For sauce- | ||
| 2 | larges | Garlic cloves, chopped |
| 3 | tablespoons | Soy sauce |
| 1½ | tablespoon | Rice vinegar |
| ¼ | cup | Asian sesame oil |
| ¾ | teaspoon | Dried hot red pepper flakes, |
| Or to taste | ||
| 1 | teaspoon | Sugar |
| ½ | cup | Salted roasted cashews |
| ⅓ | cup | Water |
| 1 | pounds | Thin spaghetti |
| 1½ | cup | Loosely packed fresh |
| Coriander sprigs, washed | ||
| Well, spun dry, | ||
| And chopped fine | ||
Directions
Garnish:
Chopped salted roasted cashews 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.
Yield: 6 to 8 as a side dish