Indulge in a symphony of flavors with our enticing Rice Noodles with Garlicky Cashew Sauce. This delectable dish combines the delicate texture of rice noodles with a tantalizing garlicky cashew sauce, creating a harmonious balance of flavors. The sauce, brimming with umami richness, garlic's savory notes, and the nutty creaminess of cashews, elevates the simple rice noodles to a culinary masterpiece. Accompanying this main course are three additional recipes, each a culinary gem in its own right. Whet your appetite with our refreshing Cucumber Salad, a symphony of crisp cucumbers, zesty vinegar, and a hint of sweetness. Discover a delightful harmony of flavors in our Broccoli with Garlic Sauce, where tender broccoli florets bask in a garlicky sauce, offering a delightful medley of textures and tastes. And for a sweet ending, embark on a journey of indulgence with our delectable Chocolate Mousse, a velvety symphony of rich chocolate and luscious cream, sure to satisfy any sweet cravings.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
RICE NOODLES WITH COCONUT-CASHEW SAUCE
Make and share this Rice Noodles with Coconut-Cashew Sauce recipe from Food.com.
Provided by Carol Bullock
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Combine the coconut milk and water in a medium-sized saucepan.
- Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
- Lower the heat to a simmer, and cook uncovered for 10 minutes.
- Remove from the heat and stir in the sugar.
- At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
- Strain the mixture through a fine sieve into a bowl.
- Press all the liquid from the garlic, ginger, cilantro, etc.
- ,then discard the solids that remain in the sieve.
- Place the cashews in a blender, and then pour in the coconut milk mixture.
- Puree until smooth.
- Heat a potful of water to a boil.
- Add the noodles, and cook them according to the directions on the package.
- Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
- Immediately add the minced green onion and all the sauce.
- Toss well and enjoy!
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.
SPICY PAN-FRIED NOODLES
Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.
Provided by Melissa Clark
Categories dinner, for two, lunch, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
- In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
- In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use day-old rice noodles. Fresh rice noodles can be sticky and difficult to stir-fry. Day-old rice noodles are less sticky and更容易炒.
- Soak the cashews before using them. Soaking the cashews makes them softer and easier to blend into a smooth sauce.
- Use a high-powered blender to make the sauce. A high-powered blender will create a smooth and creamy sauce. If you don't have a high-powered blender, you can use a food processor, but the sauce may not be as smooth.
- Add the sauce to the noodles while they are still hot. This will help the sauce to evenly coat the noodles.
- Serve the dish immediately. Rice noodles can become dry and sticky if they are not served immediately.
Conclusion:
This rice noodles with garlicky cashew sauce is a quick and easy weeknight meal that is packed with flavor. The sauce is creamy and flavorful, and the cashews add a nice crunch. This dish is sure to be a hit with your family and friends.
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