Best 4 Sweet Potato Noodles With Cashew Sesame Sauce Recipes
Craving a delectable and healthy meal? Look no further than these sweet potato noodles with cashew sesame sauce. This dish is a delightful symphony of flavors and textures, featuring tender sweet potato noodles, a creamy and nutty cashew sesame sauce, and a medley of crunchy vegetables. It's a perfect balance of sweet, savory, and tangy flavors that will tantalize your taste buds.
This recipe provides detailed instructions for creating both the sweet potato noodles and the cashew sesame sauce from scratch. Additionally, it includes a guide for preparing a refreshing cucumber salad and a flavorful peanut sauce to complement the main dish. With step-by-step instructions and helpful tips, this recipe ensures that even novice cooks can create a restaurant-quality meal in the comfort of their own kitchen.
SWEET POTATO NOODLES
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Steps:
- Garnish with the Parmesan cheese and enjoy.
Nutrition Facts : Calories 449 kcal, Carbohydrate 43 g, Cholesterol 16 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, Sodium 1150 mg, Sugar 11 g, Fat 26 g, UnsaturatedFat 0 g
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.
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
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.
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
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.
Tips:
- To make the perfect sweet potato noodles, use a spiralizer or julienne peeler to create long, thin strands.
- If you don't have a spiralizer or julienne peeler, you can also use a knife to thinly slice the sweet potatoes.
- Be sure to cook the sweet potato noodles until they are tender but still slightly firm. Overcooked noodles will become mushy.
- For the cashew sesame sauce, use creamy peanut butter for a rich, nutty flavor.
- If you don't have creamy peanut butter, you can also use regular peanut butter or almond butter.
- Add a splash of rice vinegar or lime juice to the sauce for a bit of acidity.
- Garnish the dish with chopped green onions, cilantro, or sesame seeds for extra flavor and color.
Conclusion:
This sweet potato noodles with cashew sesame sauce is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The sweet potato noodles are a good source of fiber and vitamins, and the cashew sesame sauce is packed with protein and healthy fats. This dish is also naturally gluten-free and vegan, making it a great option for people with dietary restrictions.
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