Nutty Asian Noodles with Carrots and Edamame
Perk up pasta night with a yummy, nutty sauce and plenty of colorful, kid-approved veggies (edamame, woo-hoo!).
- 1 1/4 cups unsalted cashews or peanuts
- 2 carrots
- 1 1-inch piece of fresh ginger
- 1 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons dark brown sugar, packed
- 2/3 pound dried linguine or 1 pound fresh lo mein noodles
- 1 cup thawed frozen shelled edamame
- Pre-heat the oven to 350°F. Spread the nuts on a baking sheet. Roast until toasted, about 8 minutes. 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. Using the edge of a spoon, scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.
- Measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine.
- Whiz the whole nuts, brown sugar, ginger and 1/4 teaspoon salt in a food processor until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth.
- 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.
- 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.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.