Best 6 Rice Noodles With Garlicky Cashew Sauce Recipes

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Rice noodles with garlicky cashew sauce is a quick and easy dish that's full of flavor. The creamy sauce, made with cashews, garlic, and ginger, complements the chewy rice noodles perfectly. It's a great weeknight dinner option that can be on the table in under 30 minutes. This dish is also a great way to use up leftover rice noodles. If you have some cooked rice noodles on hand, you can simply reheat them and toss them with the sauce.

Check out the recipes below so you can choose the best recipe for yourself!

RICE NOODLES WITH GARLICKY CASHEW SAUCE



Rice Noodles With Garlicky Cashew Sauce image

This dish is loosely based on an Indo-Chinese garlic noodle dish. Here, a combination of Italian and Chinese condiments like cashews, Parmesan, soy sauce and anchovies create a creamy, umami-rich garlic sauce. This recipe uses rice noodles, but you could use egg noodles, ramen or any type of noodle. Since Parmesan, anchovies and soy sauce tend to fall on the saltier side, taste as you go and season the sauce accordingly. Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they're mixed with the sauce.

Provided by Nik Sharma

Categories     weeknight, noodles, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup raw cashews
8 ounces stir-fry rice noodles
1 tablespoon toasted sesame oil, plus more for finishing, if desired
1/4 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

Steps:

  • Soak the cashews in 2 cups of boiling water for 15 minutes.
  • 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.
  • 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.
  • 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.

BASIL-CASHEW-LIME VERMICELLI BOWLS WITH PORK AND GREEN BEANS



Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans image

Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops and green beans for an easy summery dinner bowl.

Provided by Anna Stockwell

Categories     Dinner     Cashew     Nut     Pork Chop     Pork     Basil     Chile Pepper     Lime Juice     Green Bean     Mint     Wheat/Gluten-Free     Dairy Free     Summer     Quick & Easy

Yield 4 servings

Number Of Ingredients 15

1 cup salted, roasted cashews, divided
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
1 3/4 tsp. kosher salt, plus more
2 1/2 tsp. light brown sugar, divided
2 large boneless center-cut pork loin chops (about 1 1/4 lb. total)
8 oz. vermicelli rice noodles
2 cups basil leaves
2 small serrano chiles, seeds removed
1 Tbsp. finely grated lime zest
1/3 cup fresh lime juice
1 Tbsp. vegetable oil
1 lb. green beans, trimmed, halved crosswise
1 cup mint leaves
Lime wedges (for serving)

Steps:

  • Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.
  • Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
  • Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it's thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you're slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.
  • Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.
  • Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.
  • Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.
  • While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.
  • Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.

RICE NOODLES WITH COCONUT-CASHEW SAUCE



Rice Noodles with Coconut-Cashew Sauce image

Make and share this Rice Noodles with Coconut-Cashew Sauce recipe from Food.com.

Provided by Carol Bullock

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (14 ounce) can coconut milk
1/2 cup water
6 slices fresh ginger, sliced about 1/4 inch thick
2 tablespoons lime juice
2 serrano chilies, cut in half
8 cloves garlic, peeled
1 teaspoon ground coriander
1/2 cup packed fresh cilantro leaves
2 tablespoons fresh mint leaves
1 teaspoon salt
1 tablespoon natural sugar
1 cup toasted cashews
12 ounces uncooked rice noodles
3 green onions, finely minced
lime wedge
torn cilantro leaf (optional)
finely minced green onion (optional)
minced cashews, lightly toasted (optional)
shredded coconut, lightly toasted (optional)
minced cucumber, peeled and seeded,if necessary (optional)

Steps:

  • Combine the coconut milk and water in a medium-sized saucepan.
  • Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
  • Lower the heat to a simmer, and cook uncovered for 10 minutes.
  • Remove from the heat and stir in the sugar.
  • At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
  • Strain the mixture through a fine sieve into a bowl.
  • Press all the liquid from the garlic, ginger, cilantro, etc.
  • ,then discard the solids that remain in the sieve.
  • Place the cashews in a blender, and then pour in the coconut milk mixture.
  • Puree until smooth.
  • Heat a potful of water to a boil.
  • Add the noodles, and cook them according to the directions on the package.
  • Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
  • Immediately add the minced green onion and all the sauce.
  • Toss well and enjoy!

SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS



Singapore Rice Noodles with Chicken and Cashews image

Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.

Provided by Jennifer

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

1 ½ cups chicken stock
1 (5 ounce) package rice vermicelli noodles
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breasts, thinly sliced
1 onion, thinly sliced
1 (8 ounce) package snow peas, trimmed and halved
2 carrots, julienned
3 tablespoons mild curry powder
4 green onions, sliced
2 tablespoons soy sauce
¼ cup unsalted, dry roasted cashews

Steps:

  • Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
  • Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
  • Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.9 g, Cholesterol 69.4 mg, Fat 16.3 g, Fiber 7 g, Protein 35.6 g, SaturatedFat 3.1 g, Sodium 859 mg, Sugar 8.8 g

RICE NOODLES WITH GARLIC AND HERBS



Rice Noodles with Garlic and Herbs image

Categories     Garlic     Herb     Tomato     Side     Vegetarian     Dinner     Basil     Bell Pepper     Summer     Pan-Fry     Noodle     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 15

1 cup plus 2 tablespoons vegetable oil
1/2 cup thinly sliced shallot
1/3 cup thinly sliced garlic
1/4 cup tamarind (from a pliable block)
1/2 cup warm water
3 tablespoons Asian fish sauce (preferably naam pla)
3 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 cup water
3/4 pound dried flat rice noodles (about 1/4 to 1/2 inch wide)
1 small onion, sliced thin
1 small red bell pepper, cut into thin strips
3/4 pint vine-ripened cherry tomatoes, quartered
1/4 cup thinly sliced fresh Thai basil leaves or Italian basil leaves
1/4 cup chopped fresh coriander

Steps:

  • In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes. Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.
  • In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.
  • In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.
  • In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY



Spicy Rice Noodles With Ground Pork And Scallions Recipe by Tasty image

What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.

Provided by Lauren Lee

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 8

14 oz flat rice noodle, such as for pad thai
boiling water, for soaking noddles
2 tablespoons toasted sesame oil, plus more for serving
1 ½ lb ground pork
6 scallions, white and light green parts minced, dark green parts thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons chile-garlic paste, plus more for serving

Steps:

  • Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
  • Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
  • Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
  • Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
  • Enjoy!

Tips:

  • Prepare Ingredients in Advance: Save time by measuring and chopping all ingredients before you start cooking.
  • Use Fresh Vegetables: Fresh vegetables add a vibrant flavor and texture to the dish.
  • Cook Noodles Properly: Follow the package instructions for cooking the rice noodles perfectly. Overcooked noodles become mushy.
  • Make a Flavorful Sauce: The secret to a delicious dish is a flavorful sauce. Use a combination of soy sauce, rice vinegar, garlic, and ginger to create a balanced taste.
  • Add Protein: Add your favorite protein such as tofu, chicken, or shrimp to make the dish more filling and nutritious.
  • Serve Immediately: Rice noodles are best served immediately after cooking. Leftovers can be stored in the refrigerator for a few days.

Conclusion:

Rice Noodles with Garlicky Cashew Sauce is a quick, easy, and flavorful dish that is perfect for busy weeknights. With its combination of tender rice noodles, crunchy cashews, and a savory garlicky sauce, this dish is sure to please everyone at the table. It's a great way to enjoy a delicious and satisfying meal without spending hours in the kitchen.

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