Name: Sesame Cashew Noodles
Yield: 6 servings
Ingredients: 8 oz package cellophane noodles (also known as bean thread noodles) (224 g); ¼ cup sesame seeds; ½ tsp Szechuan peppercorns; ½ cup unsalted roasted cashews; 1 inch piece fresh ginger, peeled; 3 clove garlic, peeled; 2 Tbsp sugar; ⅓ cup soy sauce; ¼ cup rice vinegar; 1 Tbsp toasted sesame oil; ½ cup coconut milk; 2 Tbsp vegetable oil; 1 Japanese eggplant, sliced; 2 carrots, sliced on diagonal; 4 oz snow peas, trimmed; 2 green onions, sliced on diagonal; toasted sesame seeds, for garnish

YIELDS

6 servings

You’ll go nuts for these noodles!

Ingredients

oz package cellophane noodles (also known as bean thread noodles) (224 g)

cup sesame seeds

tsp Szechuan peppercorns

cup unsalted roasted cashews

inch piece fresh ginger, peeled

clove garlic, peeled

Tbsp sugar

⅓

cup soy sauce

cup rice vinegar

Tbsp toasted sesame oil

cup coconut milk

Tbsp vegetable oil

Japanese eggplant, sliced

carrots, sliced on diagonal

oz snow peas, trimmed

green onions, sliced on diagonal

toasted sesame seeds, for garnish

Ingredient Substitution Guide

Directions

Step 1

Soak noodles in large bowl of warm water for at least 15 minutes.

Step 2

In wok or large skillet, toast sesame seeds and Szechuan peppercorns until sesame seeds are golden and peppercorns are fragrant. Transfer sesame seeds and peppercorns to a blender. (Set wok aside.) Add cashews, ginger, garlic, sugar, soy sauce, rice wine vinegar, sesame oil and coconut milk to blender. Puree until smooth.

Step 3

Heat oil in wok over high heat. Stir fry eggplant and carrots until slightly softened. Add snow peas for 1 minute.

Step 4

Drain noodles and add to wok with the sesame cashew mixture. Cook until fully heated through, tossing noodles in pan to coat, about 2 to 3 minutes.

Step 5

Transfer to platter. Sprinkle with sesame seeds and green onions. Serve.

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