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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cashew Broccoli Noodles Recipe

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This recipe for Cashew Broccoli Noodles is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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