cup raw cashews
ounces stir-fry rice noodles
tablespoon toasted sesame oil, plus more for finishing, if desired
packed cup grated Parmesan
garlic cloves, peeled
tablespoon low-sodium soy sauce
tablespoon anchovy paste
teaspoon black pepper
Fine sea salt
scallions, thinly sliced (about 1/4 cup)
tablespoons sesame seeds
- 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.