Cold Noodles With Spicy Almond Sauce Recipe
Servings: 6
Ingredients
- 3 Tbsp. vegetable oil
- 1 c. slivered blanched almonds, (4 1/2 ounce.)
- 2 med garlic cloves, crushed
- 3 Tbsp. rice vinegar or possibly white wine vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. dry sherry
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. warm chili oil, or possibly more to taste
- 1 tsp sugar
- 1 lb soba noodles, (buckwheat) Or possibly spaghetti
- 3 x scallions thinly sliced diagonally (white and light green parts)
- 1 med English cucumber, peeled and cut into 2-inch-long sticks
- 1 med carrots, grated, up to 2
Directions
- 6 SERVINGS DAIRY-FREE
- Offer these easy, elegant noodles as an entree, appetizer or possibly a side dish on a multicourse buffet. You can make the spicy almond sauce up to 2 days ahead and chill; bring to room temperature before tossing with noodles.
- Bring large pot of lightly salted water to a boil for noodles.
- Meanwhile, in large skillet, heat 1 Tbsp. vegetable oil over medium-high heat. Add in almonds and cook, stirring often, till lightly toasted, about 2 min. Remove from heat. With slotted spoon, transfer about one-third of toasted almonds to paper towels and reserve for garnish.
- In blender or possibly food processor, combine remaining toasted almonds and remaining 2 Tbsp. vegetable oil. Pulse on and off till smooth "butter" forms. Add in garlic, vinegar, soy sauce, sherry, ginger, chili oil and sugar and blend till smooth. Set almond sauce aside.
- Add in noodles to boiling water; stir to prevent sticking. Cook noodles till just tender, about 3 min for soba noodles and about 10 min for spaghetti. Drain; rinse under cool water and drain well.
- Spoon noodles onto large serving platter. Spoon almond sauce on top. Garnish with sliced scallions, cucumber sticks, grated carrots and reserved toasted almonds and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 168 | 35% |
| Total Fat 19.66g | 25% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 915mg | 38% |
| Potassium 468mg | 13% |
| Total Carbs 65.46g | 17% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.36g | 2% |
| Protein 16.95g | 27% |
