I love any type of Asian food, but I am not that confident when it comes to making it at home. You would think that it wouldn’t be that difficult, especially because my grocery store is stocked with an awesome international section. Yet when it comes down to it the finished product it is never as good as take-out. That being said, I wasn’t really sure what to expect when I put this on the menu a few weeks ago. It looked super yummy in the magazine and seemed like a perfect weeknight meal that could quickly come together.
And of course it lived up to our expectations, the sauce reminded me of this creamy basil pasta
that I made a few months ago, but with Asian inspired flavors. Blair mentioned that he didn’t even realize it was a meatless meal until I told him, so it must of been hearty enough. The addition of edamame and carrots were something special and the leftovers were just as good the next day. So save your money and whip this up at home.
Nutty Asian Noodles with Carrots & Edamame
1 1/4 cups unsalted cashews or peanuts
1 inch piece fresh ginger, peeled
1 cup vegetable broth
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons (packed) dark brown sugar
2/3 pound dried linguine or 1 lb. fresh lo mein noodles
1 cup thawed frozen shelled edamame
What you’ll do:
Preheat the oven to 350 degrees, spread the nuts on a baking sheet. Roast until toasted, about 8 minutes, flipping once about halfway through. Let cool. Measure out 1/4 cup nuts; chop and set aside for garnish. Peel the carrots; shred them on a box grater. Set aside (an alternative is to buy a bag of matchstick carrots).
In the meantime, bring a large pot of water to boiling. Add the noodles to the boiling water and cook according to the package directions, stirring occasionally. Drain the noodles in a colander and rinse well with cold water. Rinse the pasta pot with cold water, too, to cool it off. Put the noodles back in the pot.
While the noodles are cooking, measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine. In a food processor add the cooled whole nuts, brown sugar, ginger and 1/4 tsp. salt and process until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth. Pour the sauce over the noodles; stir. Add the edamame and carrots; stir again.
Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top.