Rice Noodles With Garlicky Cashew Sauce

 

INGREDIENTS

• 1 cup raw cashews
• 8 ounces stir-fry rice noodles
• 1 tablespoon toasted sesame oil, plus more for finishing, if desired
• ¼ 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

PREPARATION

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