Cashewnoodles Food

CASHEW CHICKEN WITH NOODLES

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

CHINESE CASHEW CHICKEN NOODLES STIR-FRY

Steps:

• Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
• Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
• Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.

CHINESE CASHEW CHICKEN

Steps:

• Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
• Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
• Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
• Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
• Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
• Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

CHICKEN CASHEW AND NOODLE STIR-FRY

Steps:

• Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
• Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
• Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
• Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
• Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).

TEMPEH CASHEW NOODLES

Steps:

• Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
• Boil water for noodles.
• Cook noodles according to package directions.
• 4 minutes before noodles are done, add frozen peas.
• Rinse pasta and peas when done.
• In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
• Blend until smooth, and add to tempeh, zucchini-onion mixture.
• Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.

CREAMY CASHEW SOBA NOODLES

Steps:

• Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
• Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
• Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.

CASHEW CHICKEN STIR-FRY

Steps:

• In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
• Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
• Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
• Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
• Serve immediately, topped with the cashew nuts and spring onions.

CASHEW SESAME NOODLES

Steps:

• Make sauce:
• In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
• Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
• Garnish sesame noodles with cashews and coriander.

CASHEW NOODLES

Steps:

• 1. Cook noodles according to the package directions; drain well. Combine the noodles and butter in a large bowl, stirring gently until the butter melts. Set aside.
• 2. Combine the cottage cheese and next 8 ingredients in a medium bowl, stir well. Add the cottage cheese mixture to the noodle mixture; toss gently.
• 3. Pour into a buttered 2 quart casserole dish. Sprinkle with Romano cheese. Bake uncovered, at 350° for 25 minutes or until thoroughly heated.