Asian Stir Fried Noodles with Cashews

By á-25087

Ingredients

• 1 to 2 cups raw cashews
• 12 ounces uncooked udon noodles substitute linguine or fettuccine if you can’t find them
• 1 medium shallot, sliced
• 3 green onions, white parts sliced, green tops sliced and reserved
• 2 tablespoons canola oil, plus a little extra
• 1 tablespoon soy sauce
• 1 tablespoon mirin [or sherry]

Preparation

Step 1

Roast the cashews. Preheat oven to 350ºF. Spread cashews in a single layer on a rimmed baking sheet. Roast the cashews 10 minutes or so, stirring once or twice, until they are golden brown. Watch carefully. They burn easily. [You'll only use about a cup of the cashews in this dish, but roast 2 cups—roasting a single cup is silly. Snack on the rest.]

Cook the noodles in boiling salted water, 2 to 3 minutes less than package directions suggest. Drain and rinse under cold water to stop cooking—they’ll cook more when you stir fry them. Drain completely. If you’re not ready to fry them, gently toss with a little canola oil.

Heat a wok or large nonstick skillet over medium flame. Add oil, shallot and white parts of green onions and cook, stirring continuously, for 1 minute. Add about 1 cup of the roasted cashews and cook an additional minute, continuing to stir. Add noodles and gently toss to coat with oil. Add soy sauce and mirin, toss to combine and continue cooking for 2 to 3 minutes, stirring frequently, until noodles are heated through and beginning to color.

Either plate individual portions of noodles or transfer to a platter. In either case, much of the cashews, shallots and green onions will remain in the skillet or wok as you plate the noodles. Spoon them over the noodles and sprinkle with the green onion tops.