Rice Noodles With Garlicky Cashew Sauce

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.

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.