Rice Noodles With Garlicky Cashew Sauce

Name: Rice Noodles With Garlicky Cashew Sauce
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup raw cashews; 8 ounces stir-fry rice noodles; 1 tablespoon toasted sesame oil, plus more for finishing, if desired; 1/4 packed cup grated Parmesan; 4 garlic cloves, peeled; 1 tablespoon low-sodium soy sauce; 1 tablespoon anchovy paste; 1 teaspoon black pepper; Fine sea salt; 2 scallions, thinly sliced (about 1/4 cup); 2 tablespoons sesame seeds

By Nik Sharma

Updated Jan. 11, 2021

Rice Noodles With Garlicky Cashew Sauce — Nik Sharma for The New York Times (Photography and Styling)

Total Time: 20 minutes
Rating: 4(733)
Comments: Read comments

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.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1cup raw cashews
8ounces stir-fry rice noodles
1tablespoon toasted sesame oil, plus more for finishing, if desired
¼packed cup grated Parmesan
4garlic cloves, peeled
1tablespoon low-sodium soy sauce
1tablespoon anchovy paste
1teaspoon black pepper
Fine sea salt
2scallions, thinly sliced (about ¼ cup)
2tablespoons sesame seeds

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak the cashews in 2 cups of boiling water for 15 minutes.
Step 2
Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve ¾ 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.
Step 3
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 ¼ cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
Step 4
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.

Ratings

4 out of 5

733 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Sardi4 years ago

If you don't have cashews on hand, sunflower seeds can be used. If one wants to make this vegan, substitute a section of a sheet of nori seaweed for the anchovy. See what you think . . . :-)

Liz4 years ago

I've used minced kalamata olives in lieu of anchovies.

Derrick4 years ago

You'd also need to swap out the parmesan. nutritional yeast and perhaps a bit of white miso should do that nicely.

kz5 days ago

I subbed oyster sauce for anchovy paste and added juice of 1 lime

CareMc5 months ago

Gah, this is so great! Made exactly per recipe!

ANDinCDMX6 months ago

This was only OK: -Tip: make sure soaked noodles are actually soft. I followed package directions time and they were too hard -There are good flavors here, but they didn't quite meld together for me. Tasted a little disjointed/inchoate. -The blended raw garlic is kind of intense. Way to soften it a little (e.g. saute whole cloves, simmer in cashew water, soak in noodle water, etc.?)

Private comments are only visible to you.