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Cashew Broccoli Noodles Recipe

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This recipe for Cashew Broccoli Noodles, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Winston
Added: Friday, July 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. broccoli florets
8 oz. fine egg noodles
4 tsp. sesame oil
3/4 c. unsalted roasted cashews
1/2 tsp. oriental hot spicy oil
3 T. tamari
1 T. Chinese rice vinegar, or white wine vinegar
1/4 c. peanut oil
4 cloves minced garlic (or to taste)

Directions:
Directions:
In a medium saucepan bring water to a boil and blanch the broccoli for 2 minutes to just barely fork tender. Drain and immerse in cold water until thoroughly cold. Pat dry with a towel until very dry and set aside.

Boil the noodles for a few minutes or until tender yet slightly firm to the bite. Do not overcook noodles. Drain noodles very well. Place noodles in a large serving bowl and add 1 tsp. of the sesame oil. Toss thoroughly, add the broccoli and cashews and toss again. In a separate bowl, mix together the oriental hot spicy oil, soy sauce, rice vinegar, peanut oil, garlic, and the remaining 3 tsp. of sesame oil. Blend well.

Add the sauce to the noodle mixture and toss well. Can serve right away or can chill for up to 48 hours ahead.

Personal Notes:
Personal Notes:
This is a really good, really addictive dish. Best when fresh.

 

 

 

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