Best Cashew Noodles Recipes

CASHEW CHICKEN WITH NOODLES

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.

CASHEW SESAME NOODLES

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

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

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.

RICE NOODLES WITH COCONUT-CASHEW SAUCE

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 CHICKEN AND BROCCOLI WITH NOODLES

Steps:

• For sauce, whisk together chicken broth, peanut butter, soy sauce, honey and red pepper in a small bowl. Set aside. Heat 2 teaspoons of the oil in a large skillet over high heat. Add 1/2 teaspoon ginger, 1 garlic clove, and all the chicken. Cook and stir 6-7 minutes until chicken is no longer pink. Remove from skillet, but keep warm. Reduce heat to medium-high. Heat remaining 2 teaspoons oil in same skillet. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and cook for another 2 minutes, or until vegetables are crisp-tender. Return chicken to skillet and stir in sauce. Bring to a boil, then remove from heat. Meanwhile, bring 4 cups of water to a boil and small saucepan. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally. Drain and stir into chicken mixture. Sprinkle with cashews. Serve immediately.

EASY SESAME CASHEW NOODLES

Steps:

• In a blender, blend the sauce ingredients until smooth.
• Season with salt and pepper to taste.
• Just before mixing with the sauce and serving, cook the pasta in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta) drain and rinse well under cold water; drain well again.
• Toss the cooked pasta with the prepared sauce (if the sauce was chilled then warm before mixing with the pasta).
• Sprinkle with chopped cashews and serve.

SPICY CASHEW CHICKEN W/ YAKISOBA NOODLES

Steps:

• Cut chicken into bite-sized pieces.
• Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
• Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
• Separate chicken from marinade, do not discard marinade.
• Heat 2 Tbsp peanut oil in a Wok or large frying pan.
• Stir-fry chicken for 2-3 minutes or until done, set aside.
• Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
• Add Marinade into wok with vegetables, cook until heated.
• Add chicken and cashews into wok with sauce and vegetables.
• Cook until heated through.
• Remove from wok. do not rinse wok.
• Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
• Combine all ingredients in wok and toss.
• Serve immediately.

CHINESE CHICKEN AND CASHEW NOODLES

Steps:

• Heat your wok over a medium heat and toast your cashews then remove and set to one side.
• Add some oil to the pan and cook the chicken.
• Remove the chicken when browned and then add the broccoli florets to cook. After 5 minutes add the pepper.
• Cook the noodles to the packets instructions.
• Combine your sauce ingredients in a small bowl.
• Add the chicken back to the pan with the cashews and garlic and ginger. Cook for 1 minute.
• Once the noodles are cooked, drain them and add them to the wok. Then pour your sauce over the woks contents and allow to heat. The sauce will coat all of the ingredients with a lovely shine. Continue to cook for a couple of minutes to ensure everything is cooked through.

CREAMY CASHEW SOBA NOODLES

Steps:

• Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
• Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
• Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.

THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER

Steps:

• CASHEW BUTTER:.
• Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
• Add sugar and salt; pulse to incorporate.
• Refrigerate in an airtight container for up to 2 weeks.
• SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
• Bring a pot of water to boil for the vegetables and noodles.
• Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
• Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
• Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
• Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
• Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
• Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
• Add sauce to drained vegetables and noodle in pot.
• Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
• until sauce reaches desired consistency: season with salt.
• Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
• Pat scallops dry with paper towels.
• Sear scallops until browned on one side -- flip scallops until browned on other side.
• Divide noodle mixture among 4 plates.
• Top each with 3 scallops.
• Garnish each serving with cilantro and roasted cashew halves.

TEMPEH CASHEW NOODLES

Steps:

• Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
• Boil water for noodles.
• Cook noodles according to package directions.
• 4 minutes before noodles are done, add frozen peas.
• Rinse pasta and peas when done.
• In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
• Blend until smooth, and add to tempeh, zucchini-onion mixture.
• Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.

CASHEW NOODLES

Steps:

• Cook noodles according to package directions; drain well.
• Combine noodles and butter in a large bowl, stirring until butter melts.
• In a separate medium bowl, combine the cottage cheese, sour cream, mushrooms, cashew halves, green onion, sherry, soy sauce, garlic and red pepper and mix well.
• Add the cottage cheese mixture to the noodle mixture and toos to blend.
• Pour into a buttered 2 quart casserole dish and sprinkle with the cheese.
• Bake, uncovered, at 350 degrees for 25-30 minutes.

CASHEW NOODLES

Steps:

• 1. Cook noodles according to the package directions; drain well. Combine the noodles and butter in a large bowl, stirring gently until the butter melts. Set aside.
• 2. Combine the cottage cheese and next 8 ingredients in a medium bowl, stir well. Add the cottage cheese mixture to the noodle mixture; toss gently.
• 3. Pour into a buttered 2 quart casserole dish. Sprinkle with Romano cheese. Bake uncovered, at 350° for 25 minutes or until thoroughly heated.

SPICY CASHEW NOODLES

Steps:

• Bring large pot of salted water to boil, add noodles and cook. Rinse in cold water and drain. In small saucepan, combine the remaining ingredients except the noodles and cashews. Stir in 1/4 cup water. Cook over low heat, stirring until the cashew butter is melted. Do not boil. Sauce should have the consistency of thick cream. Remove from heat and let cool to room temperature. Add sauce to noodles and toss to coat. Sprinkle with cashews and serve.