Rice Noodles With Garlicky Cashew Sauce Recipes

FIVE MINUTE CASHEW SAUCE

Steps:

• Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
• Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.

RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS

Steps:

• Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
• Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
• Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
• Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
• Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

RICE NOODLES WITH COCONUT-CASHEW SAUCE

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!