Cold Sesame Cashew Noodles
Updated: Jun 15, 2020
This is another delicious noodles dish made for the hot summer season. It is nutty, toasty, sweet, savory and a little tangy all at the same time.
This is a cold comfort dish perfect for the summer. Satisfying and perfect eaten with cold smashed cucumber salad.
COLD SESAME CASHEW NOODLES
Makes (noodles): ~3 servings
Makes (dressing): ~¾ cup
Sesame Cashew Sauce
**2 tbsp. cashew butter (see Notes)
**2 tbsp. sesame oil (see Notes)
**2 tbsp. grape nectar (see Notes)
1½ tbsp. rice vinegar
1 tbsp. tahini
1 tbsp. tamari
3 tsp. sriracha
1 tsp. minced ginger
3 garlic cloves (finely minced into a paste)
white pepper to taste
Place all ingredients into a bowl.
Whisk until well combined. Set aside.
500 gm / 1 lb. fresh wheat noodles
Boil according to the instructions on the package.
Rinse off excess starch under running water.
Drain the noodles, set aside and cool.
2 – 3 tbsp. crushed roasted peanuts
1 tbsp. roasted sesame seeds
3 scallions (sliced)
1 red chili pepper (deseeded and finely diced)
cilantro (roughly chopped)
crushed roasted peanuts
roasted sesame seeds
In a large mixing bowl, add the cooked noodles and remaining ingredients. Add ¾th of the prepared sauce. Toss until well combined.
Taste the noodles. Add more sauce according to your preference. Make more sauce if desired.
Garnish with cilantro, more peanuts and sesame seeds if desired. Serve immediately.
I used pure cashew butter from Joi, sesame oil from La Tourangelle Artisan oils and grape nectar from Domaine Sante.
Grape nectar can be replaced with sugar (2 tsp or to taste).
Serve noodles with other cold dishes like smashed cucumber salad.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.