Recipe
Cashews And Stirfry Vegetables Recipe
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- 1 ts Sugar
- Freshly-ground black pepper; to taste
- === FOR THE SAUCE ===
- Fresh coriander sprigs
- 3/4 ts Dried hot red pepper flakes; or to taste
- Salt; to taste
- 2 lg Garlic cloves; sliced
- 1 lb Thin spaghetti
- 1 1/2 c Fresh coriander sprigs - ; washed well, spun
- Dry; & sliced fine
- 1/4 c Asian sesame oil
- 1 1/2 tb Rice vinegar
- 1/2 c Salted roasted cashews
- 3 tb Soy sauce
- 1/3 c Water
- === GARNISH ===
Directions
- Step #1 Make sauce: In a mixer mix sauce ingredients with salt & pepper to taste until smooth.
- Step #2 Sauce may be made 3 days ahead & chilled, covered.
- Step #3 Bring sauce to about room temp & stir before using.
- Step #4 Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil & cook spaghetti until al dente.
- Step #5 In a colander drain spaghetti & rinse well under cold water.
- Step #6 Drain spaghetti well & in a bowl toss with sauce & sliced coriander.
- Step #7 Garnish sesame noodles with cashews & coriander.
- Step #8 This recipe yields 6 to 8 servings as a side dish.
- Step #9 --.
- Enjoy the Cashews And Stirfry Vegetables recipe
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