Spicy Cashew Scallion Noodles
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Turn your weeknight dinner into something special with this creamy, spicy noodle dish that’s bursting with nutty flavor.
Ingredients:
Image credit: Bon Apetit
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
- Prep the Aromatics: Separate the dark green tops from the light green and white parts of the scallions. Thinly slice the dark green tops on a diagonal and set them aside for garnish. Finely slice the remaining white and pale green parts and place them in a large bowl. Finely grate a 1-inch piece of ginger directly into the same bowl. Set a fine-mesh sieve over the top of the bowl.
- Make the Flavorful Oil & Sauce: Heat the vegetable oil in a small saucepan over medium-high heat. Add the chopped cashews and cook, stirring often, until they turn a golden brown. Stir in the grated garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Immediately pour this hot mixture into the sieve you set up earlier, allowing the infused oil to drain into the bowl with the scallions and ginger. Set the sieve with the crispy cashews and garlic aside. Whisk the sugar into the hot oil mixture until it dissolves, then whisk in the tahini, soy sauce, and vinegar until you have a smooth, emulsified sauce.
- Cook the Noodles: Cook the noodles in a large pot of lightly salted boiling water according to the package directions. Before draining, be sure to reserve 2 cups of the starchy noodle cooking water.
- Assemble the Dish: Transfer the drained noodles directly into the large bowl with the sauce. Toss everything together, adding splashes of the reserved noodle water as needed to loosen the sauce to a creamy consistency. Finally, add the reserved dark green scallions and the crispy cashew-garlic mixture from the sieve, giving everything one last good toss to combine. Divide the noodles among bowls and serve immediately.
