Spicy Cashew Scallion Noodles

Remove dark green parts from 8 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice remaining white and pale green parts. Place in a large bowl and add one 1" piece ginger, finely grated; place a fine-mesh sieve over bowl. Set aside.

Step 2

Heat ½ cup vegetable oil in a small saucepan over medium-high. Add ½ cup raw cashews, finely chopped, and cook, stirring often, until golden brown, 1–2 minutes. Add 6 garlic cloves, finely grated, and 2 tsp. crushed red pepper flakes and cook, stirring constantly to keep garlic from sticking to bottom of pan, just until fragrant, about 30 seconds. Pour mixture into reserved sieve, letting hot oil heat aromatics in bowl below. Set sieve with cashews aside. Add 1 Tbsp. sugar to oil mixture and whisk until dissolved. Add ⅓ cup tahini, ¼ cup plus 1 Tbsp. soy sauce, and ¼ cup black (Chinkiang) vinegar or balsamic vinegar and whisk until smooth.

Step 3

Cook 12 oz. wide wheat noodles (such as knife-cut, pappardelle, or tagliatelle) in a large pot of very lightly salted boiling water according to package directions. Drain, reserving 2 cups noodle cooking liquid.

Step 4

Transfer noodles to bowl with sauce and toss, drizzling noodle cooking liquid as needed to loosen, until coated. Add reserved dark green scallion parts and garlicky cashews and toss to combine; divide noodles among bowls.

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Spicy Cashew Scallion Noodles

By

Kendra Vaculin

These saucy vegan noodles get their crunch from spicy cashews, sizzled in oil with grated garlic to create a savory, textural mix-in.

Yield

4

Rating

—

Ingredients

8 scallions

1 1" piece ginger, finely grated

½ cup vegetable oil

½ cup raw cashews, finely chopped

6 garlic cloves, finely grated

2 tsp. crushed red pepper flakes

1 Tbsp. sugar

⅓ cup tahini

¼ cup plus 1 Tbsp. soy sauce

¼ cup Chinese black vinegar or balsamic vinegar

12 oz. wide wheat noodles (such as knife-cut, pappardelle, or tagliatelle)

Kosher salt

Instructions

Step 1

Remove dark green parts from 8 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice remaining white and pale green parts. Place in a large bowl and add one 1" piece ginger, finely grated; place a fine-mesh sieve over bowl. Set aside.

Step 2

Heat ½ cup vegetable oil in a small saucepan over medium-high. Add ½ cup raw cashews, finely chopped, and cook, stirring often, until golden brown, 1–2 minutes. Add 6 garlic cloves, finely grated, and 2 tsp. crushed red pepper flakes and cook, stirring constantly to keep garlic from sticking to bottom of pan, just until fragrant, about 30 seconds. Pour mixture into reserved sieve, letting hot oil heat aromatics in bowl below. Set sieve with cashews aside. Add 1 Tbsp. sugar to oil mixture and whisk until dissolved. Add ⅓ cup tahini, ¼ cup plus 1 Tbsp. soy sauce, and ¼ cup black (Chinkiang) vinegar or balsamic vinegar and whisk until smooth.

Step 3

Cook 12 oz. wide wheat noodles (such as knife-cut, pappardelle, or tagliatelle) in a large pot of very lightly salted boiling water according to package directions. Drain, reserving 2 cups noodle cooking liquid.

Step 4

Transfer noodles to bowl with sauce and toss, drizzling noodle cooking liquid as needed to loosen, until coated. Add reserved dark green scallion parts and garlicky cashews and toss to combine; divide noodles among bowls.

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