Rice Noodles With Garlicky Cashew Sauce


  • 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


  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.